Type what you have

Ingredients

• ✓ ginger root
• ground beef
• panko bread crumb
• soy sauce
• egg
• garlic
• hoisin sauce
• green onion
• rice vinegar
• sesame oil
• fried rice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
3. 3 Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
4. 4 Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
5. 5 Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
6. 6 Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

By Kahiki

Ingredients

• ✓ ginger root
• soy sauce
• sugar
• dashi granule
• water
• silken tofu
• green onion
• bonito flakes
• sesame seed

Instructions

1. 1 Whisk soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves.
2. 2 Place tofu on a small plate; top with ginger, green onion, and bonito shavings. Drizzle soy sauce mixture on top; sprinkle with sesame seeds.

By kyoko

Ingredients

• ✓ ginger root
• peanut butter
• coconut milk
• water
• lime juice
• soy sauce
• fish sauce
• hot sauce
• garlic
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a medium serving bowl until well combined. Stir in cilantro just before serving.

By Stephanie Morissette

Ingredients

• ✓ ginger root
• garlic
• olive oil

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

Ingredients

• ✓ ginger root
• chicken stock
• napa cabbage

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

Ingredients

• ✓ ginger root
• carrot
• soy sauce
• white wine vinegar
• orange juice
• peanut oil

Instructions

1. 1 Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.

By Tamara Grimes

Ingredients

• ✓ ginger root
• carrot
• apple
• coconut milk

Instructions

1. 1 Run the carrots and apple through a juice extractor and pour the resulting juice into a glass. Stir in the coconut milk and garnish with freshly grated ginger root.

By TwoSkirts

Ingredients

• ✓ ginger root
• onion
• celery
• soy sauce
• lime
• sugar
• ketchup
• black pepper
• vegetable oil

Instructions

1. 1 Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

By Sheri Campbell Gongaware

Ingredients

• ✓ ginger root
• water
• white sugar
• fish sauce
• lime juice
• garlic
• hot chile pepper

Instructions

1. 1 Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.

By Mr Ojeda

Ingredients

• ✓ ginger root
• soy sauce
• soy sauce
• red wine vinegar
• chili oil
• white sugar
• garlic
• green onion

Instructions

1. 1 Whisk light soy sauce, dark soy sauce, red wine vinegar, chili oil, ginger, sugar, garlic, and green onion together in a bowl; pour into a sealable container, seal, and refrigerate 1 hour.

By Rick Pisciotta

Ingredients

• ✓ ginger root
• chicken broth
• garlic
• zucchini
• chicken
• cellophane noodle
• spinach

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

Ingredients

• ✓ ginger root
• canola oil
• garlic
• lime
• tamari
• firm tofu

Instructions

1. 1 Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
2. 2 Squeeze lime juice over tofu before serving.

By Syd

Ingredients

• ✓ ginger root
• tofu
• soy sauce
• chili sauce
• hoisin sauce
• cooking spray

Instructions

1. 1 Cover a plate with two paper towels. Place tofu on top and cover with two more paper towels. Place a heavy plate over the stack and let sit until liquid emerges from tofu, 5 to 30 minutes. Cut tofu into 1/2-inch strips.
2. 2 Combine soy sauce, chili sauce, ginger, and hoisin sauce in a large resealable plastic bag. Add tofu, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
4. 4 Remove tofu from marinade and shake off excess. Arrange on the prepared baking sheet. Discard remaining marinade.
5. 5 Bake in the preheated oven until firm, 30 to 35 minutes, flipping halfway through.

By Kiara Sexton

Ingredients

• ✓ ginger root
• water
• peanut butter
• chile paste
• soy sauce
• vegetable oil
• white vinegar
• garlic
• red pepper

Instructions

1. 1 In a large bowl, gradually stir hot water into peanut butter. Stir in chile paste, soy sauce, oil, vinegar, garlic, ginger, and ground red pepper.

By Athenia Prickett

Ingredients

• ✓ ginger root
• teriyaki sauce
• sherry
• garlic
• sesame oil
• swordfish steak

Instructions

1. 1 In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
2. 2 Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
3. 3 Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

By Jessie

Ingredients

• ✓ ginger root
• olive oil
• garlic
• red pepper flake
• soy sauce
• honey
• orange juice
• sesame oil
• sesame seed
• lime

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and red pepper flakes in hot oil until fragrant, 2 to 3 minutes. Add soy sauce, honey, orange juice, ginger, sesame oil, sesame seeds, and lime juice. Cook and stir until heated through, 2 to 3 minutes more.

By ajt1120

Ingredients

• ✓ ginger root
• honey
• peanut butter
• peanut butter
• soy sauce
• rice vinegar
• olive oil
• sesame oil
• garlic
• red pepper flakes

Instructions

1. 1 Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

By Jeramyn Feucht

Ingredients

• ✓ ginger root
• avocado oil
• garlic
• taiwanese cabbage
• red chile pepper
• rice wine vinegar
• kosher salt

Instructions

1. 1 Heat oil in a wok or a large skillet over medium-high heat. Add garlic and ginger; cook and stir for about 30 seconds. Add cabbage and chile pepper; stir quickly, mixing in garlic and ginger. Stir-fry until cabbage becomes translucent and volume is reduced by half, but without it losing texture, 3 to 4 minutes. Stir in rice vinegar and season with salt.

By lutzflcat

Ingredients

• ✓ ginger root
• miso paste
• rice vinegar
• honey
• sesame oil
• lime juice
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk miso paste into rice vinegar in a bowl until smooth.
3. 3 Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the miso-vinegar mixture until well combined.

By eayers

Ingredients

• ✓ ginger root
• onion
• garlic
• lemon
• soy sauce
• sugar
• white vinegar

Instructions

1. 1 In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

By Susan

Ingredients

• ✓ ginger root
• chicken stock
• peanut butter
• tamarind pulp
• red chile pepper
• garlic
• hoisin sauce
• fish sauce
• coconut cream
• soy sauce

Instructions

1. 1 Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.

By Alessandra

Ingredients

• ✓ ginger root
• peanut oil
• green bean
• garlic
• soy sauce
• white sugar
• black pepper

Instructions

1. 1 Heat the peanut oil in a wok or skillet with high sides over medium-high heat until almost smoking; add the green beans. Quickly cook and stir the beans in the hot oil until they are bright green and starting to show brown spots, about 2 minutes. Remove the beans to a bowl. Drain all but 2 tablespoons of oil from the pan and return to heat. Cook and stir the ginger and garlic in the oil until they have started to brown, about 2 minutes. Return the green beans to the wok; add the dark soy sauce, sugar, and black pepper. Cook until hot; about 30 more seconds.

By GRANDMASCOOKIES215

Ingredients

• ✓ ginger root
• peanut oil
• soy sauce
• black pepper
• skirt steak
• green pepper
• onion
• green onion
• serrano pepper
• spinach
• balsamic vinaigrette salad dressing

Instructions

1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

By Steve Wortham

Ingredients

• ✓ ginger root
• olive oil
• quinoa
• chicken broth
• soy sauce
• garlic
• green onion

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

By Lisa

Ingredients

• ✓ ginger root
• teriyaki sauce
• orange juice
• sherry
• garlic
• black pepper
• allspice
• pork chop

Instructions

1. 1 To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).

By Valerie Serao

Ingredients

• ✓ ginger root
• chicken
• onion
• soy sauce
• honey
• garlic
• green onion

Instructions

1. 1 Arrange chicken pieces in a 9x13-inch baking dish. Combine onion, soy sauce, honey, ginger, and garlic in a small bowl; spoon mixture over chicken. Cover the dish and refrigerate to marinate for 1 hour, turning chicken once.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Bake chicken with marinade in the preheated oven for 30 minutes. Turn chicken over and top with green onions, then continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARBALET

Ingredients

• ✓ ginger root
• cooking spray
• chicken
• salt
• black pepper
• plum jam
• black pepper
• horseradish

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Season chicken pieces with salt and pepper. Place skin-side-up onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, stir together plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl.
5. 5 After chicken has baked 20 minutes, brush with plum glaze and return to the oven. Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Rick

Ingredients

• ✓ ginger root
• orange juice
• soy sauce
• orange zest
• garlic
• garlic chile paste
• salt
• pork loin chop

Instructions

1. 1 In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
2. 2 Preheat grill for high heat, and lightly oil grate.
3. 3 Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

By Lakmini Ebbinghaus

Ingredients

• ✓ ginger root
• olive oil
• soy sauce
• rice vinegar
• water
• honey
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Combine olive oil, soy sauce, rice vinegar, water, honey, garlic, and ginger in a 1-pint glass jar. Cover the jar with a tight-fitting lid; shake well.
3. 3 Remove the lid, then heat the jar in the microwave until honey is dissolved, about 1 minute. Allow to cool.
4. 4 Shake well before serving. Store covered in the refrigerator.

By DIETER_WEBER

Ingredients

• ✓ ginger root
• pork loin
• soy sauce
• water
• black pepper
• watercress
• bean sprout
• firm tofu

Instructions

1. 1 Place pork in a wok or skillet over medium heat. Cook and stir until pork is browned on all sides, about 5 minutes. Stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
2. 2 Stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. Mix in the tofu, cover, and simmer 5 minutes more.

By Keani