Type what you have

Ingredients

• ✓ ginger
• cooking spray
• pancake mix
• pumpkin puree
• milk
• confectioners sugar
• confectioners sugar
• milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a muffin tin with cooking spray.
2. 2 Combine pancake mix, pumpkin puree, milk, confectioners' sugar, and ginger in a large bowl. Spoon into the prepared muffin tin.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer to a wire rack to cool.
4. 4 Whisk confectioners' sugar and milk together until smooth. Drizzle glaze over muffins.

By BONNIESAUER

Ingredients

• ✓ ginger
• all-purpose flour
• white sugar
• baking soda
• salt
• cinnamon
• nutmeg
• clove
• baking powder
• pumpkin puree
• vegetable oil
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin purée, oil, and eggs. Stir well, then fold in walnuts. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

By Dee Reilman

Ingredients

• ✓ ginger
• cooking spray
• all-purpose flour
• cinnamon
• baking soda
• salt
• nutmeg
• egg
• white sugar
• brown sugar
• pumpkin puree
• vegetable oil
• vanilla extract
• apple

Instructions

1. 1 Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
2. 2 Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
3. 3 Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

By Bibi

Ingredients

• ✓ ginger
• cooking spray
• bran cereal
• whole wheat flour
• apple
• brown sugar
• baking powder
• baking soda
• cinnamon
• salt
• apple cider
• applesauce
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
2. 2 Place bran cereal in the bowl of a food processor; process until ground to a flour-like consistency. Transfer to a large bowl. Add flour, apple, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt; toss to combine.
3. 3 Mix together apple cider, applesauce, eggs, vegetable oil, and vanilla extract in a separate bowl. Add flour mixture to the apple cider mixture and gently mix until combined; batter will appear runny. Allow to rest while baking soda and apple cider cause batter to thicken and double in size, 1 to 2 minutes.
4. 4 Scoop a small amount of batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Allow to cool before eating.

By Jessi T

Ingredients

• ✓ ginger
• cooking spray
• brown sugar
• vanilla yogurt
• egg
• molasses
• vegetable oil
• cinnamon
• baking soda
• nutmeg
• clove
• baking powder
• salt
• zucchini
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
2. 2 Combine brown sugar, yogurt, eggs, molasses, and oil in a large bowl; stir in cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt. Gently stir in zucchini, then stir in flour until incorporated. Divide batter between the prepared loaf pans.
3. 3 Bake in the preheated oven until tops are browned and a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely.

By Sarah-May

Ingredients

• ✓ ginger
• cooking spray
• whole wheat pastry flour
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• allspice
• egg white
• skim milk
• yogurt
• sugar
• canola oil
• vanilla extract
• apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Ingredients

• ✓ ginger
• cooking spray
• sweet potato
• white sugar
• egg
• cinnamon
• nutmeg
• salt
• allspice
• clove
• milk
• canola oil
• baking powder
• baking soda
• all-purpose flour
• turbinado sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
2. 2 Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
3. 3 Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

By cookiemommy

Ingredients

• ✓ ginger
• confectioners sugar
• almond
• coconut oil
• pumpkin puree
• vanilla extract
• egg
• brown sugar
• sugar
• allspice
• clove
• salt
• baking powder
• cinnamon
• baking soda
• all-purpose flour
• canola oil cooking spray

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
2. 2 Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
3. 3 Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

By Sabrina Sperry

Ingredients

• ✓ ginger
• chocolate chip
• vanilla extract
• egg
• molasses
• vegetable oil
• soy milk
• pumpkin
• brown sugar
• salt
• allspice
• nutmeg
• baking soda
• cinnamon
• whole wheat flour
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
3. 3 Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

By Kim

Ingredients

• ✓ ginger
• walnut
• raisin
• crystallized ginger
• apple
• carrot
• vanilla extract
• egg
• applesauce
• greek yogurt
• maple syrup
• nutmeg
• salt
• cinnamon
• baking soda
• baking powder
• rolled oat
• whole wheat flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Ingredients

• ✓ ginger
• vegetable oil
• pork loin rib tip
• water
• rock sugar
• white vinegar
• soy sauce

Instructions

1. 1 Heat a cast iron pan over medium-high heat. Add oil, ginger, and rib tips, in that order, to the hot pan. Stir-fry until the surface of the ribs turns golden on all sides, about 5 minutes.
2. 2 Pour enough boiling water on top of the ribs to just cover. Cover with a lid and cook for 10 minutes. Uncover and continue cooking until water is almost absorbed, 5 to 20 minutes more. Be careful not to burn ribs.
3. 3 Add rock sugar, vinegar, and soy sauce. Stir until well combined and cook until sauce thickens, 1 to 2 minutes.

By mengqi

Ingredients

• ✓ ginger
• chicken broth
• chive
• salt
• cornstarch
• egg
• egg yolk

Instructions

1. 1 Gather all ingredients.
2. 2 Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir in chives, salt, and ginger; bring to a rolling boil. Stir reserved 3/4 cup of broth and cornstarch until smooth. Set aside.
3. 3 Whisk eggs and egg yolk together in a small bowl with a fork. Using a fork, drizzle eggs, a little at a time, into boiling broth. Eggs will cook immediately.
4. 4 Stir in cornstarch mixture gradually until soup reaches desired consistency.

By W J Cory

Ingredients

• ✓ ginger
• pork chop
• soy sauce
• brown sugar
• lemon juice
• vegetable oil
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce pork chops on both sides with a fork.
3. 3 Whisk soy sauce, brown sugar, lemon juice, oil, ginger, and garlic powder together in a bowl.
4. 4 Reserve about 1/4 cup marinade for basting; pour remaining marinage into a resealable plastic bag. Add pork chops to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 8 hours.
5. 5 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove pork chops from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook pork chops on the preheated grill, basting often with the reserved marinade, until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Ben

Ingredients

• ✓ ginger
• vegetable oil
• garlic
• pork tenderloin
• green chile pepper
• salt
• soy sauce

Instructions

1. 1 Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.
2. 2 Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.

By Nancy

Ingredients

• ✓ ginger
• spaghetti
• soy sauce
• oyster sauce
• brown sugar
• fish sauce
• garlic powder
• vegetable oil
• shrimp
• broccoli
• yellow onion
• crimini mushroom
• garlic
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
2. 2 Meanwhile, mix together soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ginger in a small bowl until sugar dissolves; set sauce aside.
3. 3 Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they begin to turn reddish-pink, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook and stir until vegetables begin to soften, 3 to 5 minutes. Stir in garlic and cook for 30 seconds.
4. 4 Push shrimp and vegetables to one side of the skillet. Cook eggs in the clear space in the skillet, scrambling lightly, until no longer wet, 3 to 5 minutes. Stir together cooked eggs, shrimp, and vegetables until combined. Add spaghetti and sauce; cook and stir until hot and evenly mixed, about 2 minutes more.

By Allrecipes Member

Ingredients

• ✓ ginger
• pork roast
• soy sauce
• sherry
• honey
• garlic
• cornstarch
• water

Instructions

1. 1 To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, garlic and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 9x13 inch baking dish. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees F (63 degrees C), brushing several times with marinade.
4. 4 Remove roast from oven and let stand 15 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 4 to 5 minutes, or until mixture thickens. Serve with roast.

By CHRISTYJ

Ingredients

• ✓ ginger
• pork belly
• vegetable oil
• soy sauce
• soy sauce
• rice cooking wine
• rock sugar
• spring onion

Instructions

1. 1 Slice pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water and blot dry with paper towels.
2. 2 Heat vegetable oil over medium-high heat in a large wok. Brown pork strips well on all sides. Pork will splatter — use a splatter shield for this step.
3. 3 While pork is browning, mix together light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.

By Good EatNZ

Ingredients

• ✓ ginger
• beef top sirloin steak
• soy sauce
• white sugar
• cornstarch
• vegetable oil
• red onion
• green bell pepper
• tomato

Instructions

1. 1 Slice steak into 1/2-inch thick slices across the grain.
2. 2 Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.
3. 3 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
4. 4 Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper.
5. 5 Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes.
6. 6 Stir everything together to mix and blend flavors, and serve.

By Kim

Ingredients

• ✓ ginger
• chicken
• sichuan peppercorn
• soy sauce
• chile oil
• white sugar
• monosodium glutamate
• sichuan peppercorn oil
• spring onion
• sesame seed

Instructions

1. 1 Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
2. 2 Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
3. 3 Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
4. 4 Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.

By Jin

Ingredients

• ✓ ginger
• green bean
• water
• garlic
• sesame oil
• soy sauce
• rice vinegar
• white sugar
• red pepper flakes

Instructions

1. 1 Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender-crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is fragrant and golden brown, 1 to 2 minutes.
2. 2 Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

By Tasha

Ingredients

• ✓ ginger
• cornstarch
• white wine
• peanut oil
• green onion
• scallop
• clam juice
• salt
• cayenne pepper
• water chestnut

Instructions

1. 1 In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
2. 2 In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
3. 3 Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
4. 4 Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
5. 5 Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

By CHRISTYJ

Ingredients

• ✓ ginger
• halibut
• sea salt
• kosher salt
• green onion
• soy sauce
• soy sauce
• peanut oil
• sesame oil
• cilantro

Instructions

1. 1 Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2. 2 Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. 3 Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4. 4 Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

By lenochka

Ingredients

• ✓ ginger
• vegetable oil
• prawn
• spring onion
• chicken stock
• white sugar
• rice wine
• soy sauce
• chicken bouillon granules
• salt

Instructions

1. 1 Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
2. 2 Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
3. 3 Arrange prawns on a serving plate; pour sauce on top.

By Chelsea

Ingredients

• ✓ ginger
• soy sauce
• sesame oil
• garlic
• pork tenderloin
• vegetable oil
• napa cabbage
• carrot
• salt
• black pepper

Instructions

1. 1 Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

By JLC

Ingredients

• ✓ ginger
• egg
• salt
• tapioca flour
• water
• chicken broth
• garlic
• green onion
• sesame oil
• white pepper

Instructions

1. 1 Beat the egg and salt together in a bowl until well mixed. In a separate bowl, combine the tapioca flour with the cold water and stir to dissolve.
2. 2 Bring the chicken broth, ginger, and garlic to a full rolling boil, remove from the heat, and stir in the dissolved tapioca starch. Boil until the soup has thickened and is no longer cloudy, about 1 minute; remove from the heat. Pour the egg into the soup in a thin line, and gently stir the egg in a figure 8 shape, making sure not to overmix the egg too much. Sprinkle the soup with the chopped onions, sesame oil, and white pepper, and serve.

By Fei Fei

Ingredients

• ✓ ginger
• vegetable oil
• garlic
• brown sugar
• soy sauce
• water
• beef flank steak
• cornstarch
• vegetable oil
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
3. 3 Stir in brown sugar, soy sauce, and water.
4. 4 Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
5. 5 Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.
6. 6 Set aside until most of the cornstarch has been absorbed, about 10 minutes.
7. 7 Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.
8. 8 Remove beef with a large slotted spoon; drain on paper towels.
9. 9 Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.
10. 10 Serve and enjoy!

By vkarlson

Ingredients

• ✓ ginger
• sesame oil
• garlic
• ground pork
• chili bean sauce
• soy sauce
• sake
• oyster sauce
• tofu
• water
• green onion

Instructions

1. 1 Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
2. 2 Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.

By sakuraiiko

Ingredients

• ✓ ginger
• hoisin sauce
• ketchup
• honey
• soy sauce
• sake
• rice vinegar
• lemon juice
• garlic
• five-spice powder
• pork sparerib

Instructions

1. 1 Gather all ingredients.
2. 2 Mix hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic, and five-spice powder together in a shallow glass dish. Place ribs in the dish and turn to coat. Cover and marinate in the refrigerator for 2 hours or up to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or a rack over the tray; arrange ribs on the grate.
4. 4 Cook in the preheated oven on the center rack for 40 minutes, turning and brushing with marinade every 10 minutes.
5. 5 Let marinade cook on for final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

By IBNSHISHA

Ingredients

• ✓ ginger
• vegetable oil
• chicken thigh
• sesame oil
• garlic
• rice wine
• soy sauce
• water
• sugar
• thai basil
• red chili

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Remove chicken from the skillet and set aside.
2. 2 Heat sesame oil in the same skillet. Add ginger and garlic; cook and stir until ginger begins to brown, about 30 seconds. Stir in reserved chicken, rice wine, soy sauce, water, and sugar; bring to a boil, then reduce heat to medium-low and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes.
3. 3 Stir in basil and chiles; increase heat to medium and continue cooking until liquid is almost gone.

By eli2884

Ingredients

• ✓ ginger
• ✓ ginger
• ground pork
• cornstarch
• cilantro
• soy sauce
• white sugar
• garlic
• egg
• water
• winter melon
• salt
• sugar

Instructions

1. 1 Sprinkle pork with cornstarch, cilantro, soy sauce, sugar, garlic, and ginger. Mix eggs into pork until completely incorporated and the mixture becomes sticky.
2. 2 Combine water, winter melon, ginger, salt, and sugar in a large saucepan. Bring to a boil over high heat, then reduce heat to medium, and simmer for 5 minutes. Meanwhile, form 1 teaspoon-sized meatballs out of the pork mixture. Gently drop meatballs into simmering soup; simmer 8 to 10 minutes more until meatballs have cooked.

By mal