Type what you have

Ingredients

• ✓ ginger root
• carrot
• orange

Instructions

1. 1 Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

By France Cevallos

Ingredients

• ✓ ginger root
• turmeric
• navel orange
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

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
• almond milk
• papaya
• protein powder
• turmeric root
• ice

Instructions

1. 1 Combine almond milk, papaya, protein powder, turmeric root, and ginger root in a blender; add ice and blend until smooth.

By Sophie

Ingredients

• ✓ ginger root
• coconut water
• pineapple
• celery
• cucumber
• lemon
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Blend coconut water, pineapple, celery, cucumber, lemon, parsley, and ginger together in a blender until smooth.

By jesnmeg

Ingredients

• ✓ ginger root
• banana
• coconut milk
• water
• ice cube
• date
• cacao powder
• turmeric root
• cinnamon
• nutmeg
• vanilla extract

Instructions

1. 1 Place bananas in a blender. Layer coconut milk, water, ice cubes, dates, cacao powder, ginger root, turmeric root, cinnamon, nutmeg, and vanilla extract over bananas, in that order. Cover and pulse until shake is very smooth. Dates will remain in chunks to represent "cookie dough chews".

By Chef Lindsay Williambrown

Ingredients

• ✓ ginger root
• jalapeno pepper
• garlic
• honey
• lime juice
• cilantro leaf
• balsamic vinegar
• salt
• olive oil

Instructions

1. 1 Pulse jalapeño, garlic, and ginger in a food processor until finely chopped. Add honey, lime juice, cilantro, vinegar, and salt. Pulse 3 to 4 times to blend.
2. 2 Slowly pour oil into the processor with the motor running until dressing is smooth. Taste and season with salt if needed before serving.

By Lin

Ingredients

• ✓ ginger root
• vegetable oil
• mustard seed
• cumin seed
• chana dal
• curry leaf
• red chile pepper
• cashew
• green chile pepper
• asafoetida powder
• semolina
• yogurt
• carrot
• salt
• fruit salt

Instructions

1. 1 Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.
2. 2 Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.
3. 3 Grease an idli pan and add water to steam; bring to a boil.
4. 4 Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.
5. 5 Steam the idli for 10 minutes. Remove the idli from the molds and serve.

By gompte

Ingredients

• ✓ ginger root
• ghee
• lime juice
• semolina
• salt
• tomato
• water
• curry leaf
• green chile pepper
• onion
• asafoetida powder
• mustard seed
• chana dal
• black lentil
• cashew
• red chile pepper
• cooking oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
2. 2 Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.

By SUSMITA

Ingredients

• ✓ ginger root
• milk
• white sugar

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

Ingredients

• ✓ ginger root
• soy sauce
• honey
• sesame oil
• garlic
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
3. 3 Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.
5. 5 Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By Janet M Leichliter

Ingredients

• ✓ ginger root
• vegetable oil
• green bean
• garlic
• salt
• black pepper
• black bean sauce

Instructions

1. 1 In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.

By Jackie O.

Ingredients

• ✓ ginger root
• ground pork
• egg
• cornstarch
• sesame oil
• monosodium glutamate
• salt
• green onion
• vegetable oil
• napa cabbage
• chicken broth
• water
• soy sauce
• sesame oil

Instructions

1. 1 Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. 3 Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

By Lei Lei Wyatt

Ingredients

• ✓ ginger root
• sherry
• oyster sauce
• sesame oil
• soy sauce
• sugar
• cornstarch
• beef sirloin steak
• vegetable oil
• garlic
• broccoli
• mushroom
• snow pea

Instructions

1. 1 Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
2. 2 Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
3. 3 Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
4. 4 Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

By Mema T

Ingredients

• ✓ ginger root
• vegetable oil
• cabbage
• pork tenderloin
• chicken broth
• soy sauce
• green onion
• egg noodle

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
2. 2 Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
3. 3 Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

By CORWYNN DARKHOLME

Ingredients

• ✓ ginger root
• cream cheese
• crabmeat
• soy sauce
• cilantro
• parsley
• garlic
• wonton wrapper
• oil

Instructions

1. 1 Mix cream cheese, crabmeat, soy sauce, ginger, cilantro, parsley, and garlic together in a bowl.
2. 2 Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
3. 3 While the oil is heating, place 1/2 to 1 teaspoon cream cheese mixture into the center of a wonton wrapper. Moisten the wrapper edges and pull two corners together over filling to make a triangle. Pull two remaining corners up to join them, then press firmly to seal. Repeat to make remaining wontons. Place prepared wontons under a slightly moist paper towel until oil is hot.
4. 4 Working in batches, fry 3 or 4 wontons at a time in hot oil until golden brown and crispy, 1 to 2 minutes, flipping halfway through. Transfer wontons to a paper towel-lined plate to drain. Serve hot.

By Tanja

Ingredients

• ✓ ginger root
• cooking wine
• salt
• chicken
• cornstarch
• peanut oil
• garlic
• green onion
• green chili
• chili
• szechuan peppercorn
• soy sauce
• cooking wine
• white sugar
• salt

Instructions

1. 1 Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
2. 2 Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
3. 3 Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

By Bald Guy

Ingredients

• ✓ ginger root
• wonton wrapper
• ground pork
• garlic
• green onion
• soy sauce
• sesame oil
• egg
• chinese cabbage

Instructions

1. 1 Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
2. 2 Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
3. 3 Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
4. 4 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ ginger root
• napa cabbage
• cilantro
• ground pork
• jalapeno pepper
• egg white
• sesame oil
• salt
• black pepper
• potsticker wrapper

Instructions

1. 1 Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
2. 2 Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
3. 3 Line 2 baking sheets with waxed paper. Fill a small bowl with water.
4. 4 Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
5. 5 Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.

By ehreng

Ingredients

• ✓ ginger root
• bean thread
• chicken broth
• lemongrass
• garlic
• chicken breast
• shrimp
• lime juice
• fish sauce
• jalapeno pepper
• cilantro

Instructions

1. 1 Soak bean threads in a large bowl of hot water to cover until soft, about 15 minutes; drain then cut into bite-sized lengths. Divide noodles among 4 serving bowls.
2. 2 Meanwhile, bring chicken broth, lemongrass, ginger, and garlic to a boil in a large saucepan. Reduce heat to medium-low; simmer until fragrant, about 15 minutes. Add chicken and shrimp; simmer until chicken is cooked through, 3 to 5 minutes. Stir in lime juice and fish sauce. Ladle soup over noodles; top with jalapeño slices and cilantro.

By Marcia

Ingredients

• ✓ ginger root
• vegetable oil
• garlic
• shrimp
• chicken stock
• tofu
• pea
• salt
• black pepper
• cornstarch

Instructions

1. 1 Heat oil in a large saucepan or wok over high heat. Add garlic and ginger; cook until fragrant and lightly browned. Add shrimp; stir-fry until cooked. Transfer to a bowl; set aside.
2. 2 Add chicken stock to the saucepan; bring to a boil. Reduce heat to medium. Add tofu and peas; season with salt and black pepper. Return to a simmer.
3. 3 Mix cornstarch with a little water to form a thin paste; stir into soup and continue to simmer until clear and thickened, about 1 minute. Return shrimp to soup; stir and serve.

By erni

Ingredients

• ✓ ginger root
• soy sauce
• rice wine
• brown sugar
• cornstarch
• vegetable oil
• garlic
• beef round steak
• snow pea

Instructions

1. 1 In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. 2 Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

By MARBALET

Ingredients

• ✓ ginger root
• sherry
• oyster sauce
• five-spice powder
• soy sauce
• sugar
• hoisin sauce
• ketchup
• cinnamon
• pork shoulder
• honey

Instructions

1. 1 In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
2. 2 Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
3. 3 Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
5. 5 Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

By SHERRY_G

Ingredients

• ✓ ginger root
• halibut
• green onion
• mushroom
• napa cabbage leaves
• garlic
• soy sauce
• water
• red pepper flakes
• cilantro

Instructions

1. 1 Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of onions. Place fish on top of vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
2. 2 Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam until fish flakes easily, about 15 to 20 minutes. Garnish with cilantro, if desired.

By KAM_SUNG

Ingredients

• ✓ ginger root
• gai lan
• hoisin sauce
• white sugar
• soy sauce
• cornstarch
• rice vinegar
• sesame oil
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes.
3. 3 Drain and place in a shallow bowl.
4. 4 Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes.
5. 5 Pour sauce over broccoli; toss to coat and serve.

By Somer

Ingredients

• ✓ ginger root
• pork loin
• shrimp
• rice wine
• soy sauce
• brown sugar
• green onion
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ ginger root
• vegetable oil
• pork
• soy sauce
• soy sauce
• salt
• sugar
• sesame oil
• green onion
• rice wine

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
2. 2 Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.

By Jenny Au

Ingredients

• ✓ ginger root
• pork tenderloin
• soy sauce
• hoisin sauce
• sherry
• black bean sauce
• brown sugar
• garlic
• sesame oil
• five-spice powder

Instructions

1. 1 Whisk soy sauce, hoisin sauce, sherry, black bean sauce, ginger, brown sugar, garlic, sesame oil, and five-spice powder together in a shallow glass dish. Add tenderloins; turn to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 24 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 While the oven preheats, remove tenderloins from the refrigerator. Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
4. 4 Bake in the preheated oven to desired doneness, 30 to 35 minutes. Let stand 10 minutes, then slice diagonally into thin slices.

By JENNIFER72_00

Ingredients

• ✓ ginger root
• pork sparerib
• vegetable oil
• green onion
• cinnamon
• water
• soy sauce
• sugar
• rice wine
• salt
• pepper

Instructions

1. 1 Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
2. 2 Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

By MLYIN

Ingredients

• ✓ ginger root
• sesame oil
• chile paste
• turmeric
• chicken broth
• chicken breast
• celery
• soy sauce
• sugar
• ramen noodle
• lettuce
• green onion

Instructions

1. 1 Heat sesame oil in a large pot over medium heat. Add chile paste, ginger, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chicken broth, chicken, celery, soy sauce, and sugar. Bring to a boil; add noodles and simmer for 3 minutes.
3. 3 Stir in lettuce and remove from heat. Garnish servings with green onions.

By Sara