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Garlic Spinach Soup
Side Dish Asian

Garlic Spinach Soup

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring chicken broth, ginger, and garlic to a boil in a large saucepan. Reduce the heat to medium and cook for 10 minutes. Add zucchini and cook until tender, about 10 minutes more.
  2. 2 Stir in cooked chicken and cellophane noodles. Cook until chicken is hot and noodles are soft and transparent, about 3 minutes. Add spinach and stir until wilted.

By miskyn

Asparagus with Lime and Ginger
Side Dish American

Asparagus with Lime and Ginger

4.3

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
  2. 2 Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

By TerryWilson

Kim Chee Squats
Side Dish Korean

Kim Chee Squats

3.9

Prep
25 min
Cook
Total
1705 min

Instructions

  1. 1 Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  2. 2 After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

By ERLENSEE_GERMANY

Hot and Sour Slaw
Side Dish Asian

Hot and Sour Slaw

4.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine bok choy, red bell pepper, and scallions in a large bowl.
  2. 2 In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
  3. 3 Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.

By Allrecipes Member

Malaysian-Style Watermelon Salad
Side Dish American

Malaysian-Style Watermelon Salad

5.0

Prep
60 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.
  2. 2 Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.
  3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.
  4. 4 Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.
  5. 5 To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.

By Myra L

Sesame Udon Noodles
Side Dish Asian

Sesame Udon Noodles

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.
  2. 2 Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.
  3. 3 In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

By BAJATHECAT

Cholay (Curried Chickpeas)
Side Dish Indian

Cholay (Curried Chickpeas)

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
  2. 2 Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
  3. 3 Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.

By SHAMMI EDWARDS

Whole Rice and Lentils (Majadara)
Dinner Middle Eastern

Whole Rice and Lentils (Majadara)

4.4

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
  2. 2 Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.

By shari p

Moroccan Chicken Thighs
Dinner Middle Eastern

Moroccan Chicken Thighs

4.4

Prep
10 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
  4. 4 Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
  5. 5 Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
  6. 6 Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
  7. 7 Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

By Scott Heddle

Coriander Tabbouleh Salad with Shrimp
Salad Middle Eastern

Coriander Tabbouleh Salad with Shrimp

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place bulgur in a large bowl, and pour the boiling water and olive oil over it. Stir, cover, and let stand for 15 to 20 minutes.
  2. 2 When all of the water has been absorbed and the bulgur is tender, stir in the lemon juice, cucumber, green onions, parsley, and mint. Season with coriander, ginger, salt and pepper. Garnish with shrimp.

By Iron Chef Suzi-Q

Turkish Fish Stew
Dinner Middle Eastern

Turkish Fish Stew

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.
  2. 2 Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
  3. 3 Bring mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.

By Randall Shillman

Edible Ginger-Infused Cooking Oil

Edible Ginger-Infused Cooking Oil

5.0

Prep
20 min
Cook
120 min
Total
260 min

Instructions

  1. 1 Lay ginger slices out on your dehydrator tray. Dry according to manufacturer's instructions, rotating every 20 to 30 minutes, until crisp and fragrant, about 2 hours.
  2. 2 Break up dried ginger into smaller pieces; transfer to a saucepan. Add coconut oil; heat gently over low heat until natural oils from ginger infuse the oil, at least 2 hours.
  3. 3 Strain ginger oil through a strainer to remove large pieces. Wrap cheesecloth over top of a glass jar. Pour ginger oil through cheesecloth into jar to strain again.

By Chef Shelley Pogue

Crystallized or Candied Ginger
Dessert American

Crystallized or Candied Ginger

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
  2. 2 Toss ginger with sugar in a bowl.
  3. 3 Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
  4. 4 Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

By lperejma

Ginger Milk Custard
Dessert Chinese

Ginger Milk Custard

3.8

Prep
10 min
Cook
5 min
Total
22 min

Instructions

  1. 1 Peel and grate ginger. Squeeze grated ginger pieces to release juice; measure 2 teaspoons ginger juice and transfer to a bowl.
  2. 2 Place milk in a saucepan; heat until temperature reaches 160 degrees F to 170 degrees F (71 degrees C to 77 degrees C), about 5 minutes. Add sugar and stir until dissolved; pour into the bowl with ginger juice. Stir mixture immediately and cover with a small plate. Cover the covered bowl with a clean towel; let sit for at least 7 minutes.

By HL

Ginger Garlic Paste
Pantry Asian

Ginger Garlic Paste

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine garlic and ginger in the bowl of a food processor; pulse until blended, adding small amounts of olive oil to facilitate blending until a smooth paste is formed. Transfer to an airtight container; refrigerate or freeze.

By DC Girly Girl

Chinese Cabbage and Ginger Soup
Lunch Asian

Chinese Cabbage and Ginger Soup

4.3

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring stock to a boil in a pot over high heat. Add sliced cabbage and slices of ginger; bring back up to a boil. Reduce heat to medium-low and simmer until flavors blend, about 20 minutes.

By Chamomile

Fennel and Ginger Tea
Drink American

Fennel and Ginger Tea

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a mug with boiling water.
  2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Homemade Pickled Ginger (Gari)
Pantry Japanese

Homemade Pickled Ginger (Gari)

4.7

Prep
40 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut ginger into chunks.
  3. 3 Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
  4. 4 Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
  5. 5 Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
  6. 6 Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
  7. 7 Cut pieces of ginger into paper-thin slices for serving.

By Phoena

Itsmeatshuddupneatit

Itsmeatshuddupneatit

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk the soy sauce, brown sugar, garlic, and ginger in a bowl until the sugar has dissolved.
  2. 2 Use to marinate up to 2 pounds of meat for about 2 hours.

By Joe

Ginger Cranberry Sauce

Ginger Cranberry Sauce

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

By Leslie Lew

Teriyaki Ginger Salmon Marinade

Teriyaki Ginger Salmon Marinade

4.7

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Combine Kikkoman teriyaki marinade, brown sugar, and grated ginger root in a bowl. Pour mixture over salmon steaks in a large resealable bag; seal well.
  2. 2 Marinate in the refrigerator for 30 minutes, turning the bag over once. Cook salmon as desired.

By Kikkoman

Honey Ginger Green Beans
Dinner

Honey Ginger Green Beans

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
  2. 2 Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

By JuliaC