Type what you have

Ingredients

• ✓ ginger root
• mackerel fillet
• soy sauce
• mirin
• sugar

Instructions

1. 1 Rinse fillets; pat dry with paper towels.
2. 2 Mix together soy sauce, mirin, sugar, and fresh ginger in a medium bowl. Place fillets into marinade and let stand for at least 20 minutes.
3. 3 Preheat the oven broiler or an outdoor grill for high heat.
4. 4 Cook fillets in the preheated broiler, basting occasionally, until fish flakes easily with a fork, 5 to 8 minutes.

By Jana Marko

Ingredients

• ✓ ginger root
• salmon side
• chicken broth
• soy sauce
• onion
• mirin
• sesame oil

Instructions

1. 1 Quarter or halve salmon side; set aside.
2. 2 Combine chicken broth, ginger, soy sauce, minced onion, mirin, and sesame oil in a large, heavy pot over medium-high heat; bring to a boil, then reduce heat to a simmer.
3. 3 Place a steamer insert into the pot; arrange salmon in a single layer in the insert. Cover pot; steam, 5 to 7 minutes, checking for desired doneness. Transfer salmon to a platter; keep warm. Remove insert.
4. 4 Boil broth mixture until reduced into a sauce consistency, 2 to 4 minutes; spoon over salmon.

By Diana71

Ingredients

• ✓ ginger root
• green bean
• soy sauce
• miso paste
• red pepper flakes
• garlic
• sesame seed

Instructions

1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Ingredients

• ✓ ginger root
• cucumber
• salt
• sugar
• rice vinegar
• soy sauce
• sesame seed

Instructions

1. 1 Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise.
2. 2 Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes.
3. 3 Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined.
4. 4 Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving.
5. 5 Just before serving, sprinkle each portion with sesame seeds. Enjoy!

By ChefJackie

Ingredients

• ✓ ginger root
• sake
• soy sauce
• sugar
• garlic
• chicken breast
• leek

Instructions

1. 1 In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
2. 2 Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
3. 3 Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

By dakota kelly

Ingredients

• ✓ ginger root
• pork chop
• mirin
• rice vinegar
• soy sauce
• mushroom
• green bell pepper
• green onion
• garlic
• sesame oil

Instructions

1. 1 Slice pork as thinly as possible. Working with partially frozen chops makes this easier. In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce. Cover, and let marinate in refrigerator while you prepare the remaining ingredients.
2. 2 Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.
3. 3 Heat wok or large skillet over medium heat, then coat with sesame oil. Saute minced green onion, garlic, and ginger until fragrant. Increase heat to high. Squeeze marinade off pork, and place pork into wok. Reserve marinade. Cook and stir until pork is no longer pink, about 4 minutes. Stir in mushrooms, green pepper, and sliced green onion. Cook, stirring, until vegetables are tender, about 4 minutes. Stir in reserved marinade, and cook about 2 minutes.

By CAROLINEL

Ingredients

• ✓ ginger root
• cabbage
• green onion
• almond sliver
• sesame seed
• sesame oil
• rice vinegar
• sugar
• garlic
• salt
• black pepper

Instructions

1. 1 Combine cabbage, green onions, almond, and sesame seeds in a large bowl.
2. 2 Make dressing: Whisk together sesame oil, vinegar, sugar, garlic, ginger, salt, and pepper in a small bowl until sugar is dissolved.
3. 3 Pour dressing over cabbage mixture and toss until well combined.

By Cynthia

Ingredients

• ✓ ginger root
• white sugar
• corn syrup
• soy sauce
• sake
• hoisin sauce
• white miso paste
• red miso paste
• garlic
• shallot
• canola oil
• sea bass fillet

Instructions

1. 1 Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
4. 4 While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

By MissGleasonSanchezApostolides

Ingredients

• ✓ ginger root
• ground pork
• cabbage
• egg
• spring onion
• soy sauce
• sake
• mirin
• gyoza wrapper
• vegetable oil
• water
• rice wine vinegar
• soy sauce

Instructions

1. 1 Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
2. 2 Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
3. 3 Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
4. 4 Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

By ChefJackie

Ingredients

• ✓ ginger root
• apple
• green bell pepper
• potato
• carrot
• beef bouillon
• chicken broth
• salt
• soy sauce
• garlic
• chicken breast
• onion
• butter
• tomato paste
• worcestershire sauce
• all-purpose flour
• butter
• nutmeg
• allspice
• black peppercorn
• white peppercorn
• turmeric
• cinnamon stick
• star anise
• clove
• fennel seed
• green cardamom pod
• cumin seed
• fenugreek seed
• coriander seed

Instructions

1. 1 Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon stick; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods.
2. 2 Transfer toasted spice mixture to a spice grinder or mortar and pestle. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder.
3. 3 Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat.
4. 4 Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil.
5. 5 Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

By partumvir

Ingredients

• ✓ ginger root
• olive oil
• garlic
• baby bok choy
• water

Instructions

1. 1 Heat oil in a large skillet over high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add bok choy and water, cover, and cook until wilted, about 2 minutes.

By fred

Ingredients

• ✓ ginger root
• green bean
• soy sauce
• garlic
• honey

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

Ingredients

• ✓ ginger root
• yogurt
• mango chutney
• curry powder
• lime juice

Instructions

1. 1 Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

By lutzflcat

Ingredients

• ✓ ginger root
• scallion
• sesame oil
• soy sauce
• rice wine vinegar
• ramen noodle

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ ginger root
• jalapeno pepper
• green onion
• garlic
• sesame oil
• sesame seed

Instructions

1. 1 Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

By Jonathan

Ingredients

• ✓ ginger root
• olive oil
• sesame oil
• asparagus
• cashew
• soy sauce

Instructions

1. 1 Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger and stir-fry until slightly brown. Add asparagus and stir-fry for 2 to 3 minutes. Add cashews and soy sauce. Cook, stirring frequently, until asparagus is tender but still crisp and bright green.

By Shelly Domke

Ingredients

• ✓ ginger root
• soy sauce
• rice wine
• garlic
• tuna steak
• vegetable oil

Instructions

1. 1 Stir soy sauce, rice wine, ginger, and garlic together in a shallow dish. Place tuna in the marinade, and turn to coat. Cover dish and refrigerate for at least 30 minutes.
2. 2 Preheat grill for medium-high heat.
3. 3 Remove tuna from marinade and discard remaining liquid. Brush both sides of steaks with oil.
4. 4 Cook tuna on the preheated grill until cooked through, 3 to 6 minutes per side.

By Allrecipes Member

Ingredients

• ✓ ginger root
• soy sauce
• brown sugar
• vegetable oil
• garlic powder
• chicken wing

Instructions

1. 1 Combine soy sauce, brown sugar, oil, ginger, and garlic powder in a 9x13-inch casserole. Mix until brown sugar completely dissolves into the mixture.
2. 2 Place chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours, turning the chicken again halfway through.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake chicken in the preheated oven, covered, for 45 minutes. Turn chicken wings and spoon sauce from the bottom of the pan over the tops of the wings. Cook, uncovered, for an additional 50 minutes.

By Jilly Cooper

Ingredients

• ✓ ginger root
• soy sauce
• vegetable oil
• sherry
• garlic
• swordfish steak

Instructions

1. 1 Whisk together soy sauce, vegetable oil, sherry, ginger root, and garlic in a medium bowl. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate, at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
3. 3 Grill swordfish steaks until the they flake easily and are opaque in the center, 8 to 10 minutes per side.

By Doreen

Ingredients

• ✓ ginger root
• zucchini
• salt
• olive oil
• basil leaf
• lime

Instructions

1. 1 Cut zucchini in half to help it fit in the spiralizer. Run each half through the large teeth of a vegetable spiralizer. Put zucchini noodles into a glass bowl and sprinkle with salt. Toss with your hands to mix. Let rest for 10 minutes to remove excess water. Rinse and pat dry.
2. 2 Heat oil in a skillet over medium-high heat. Add zucchini noodles, basil leaves, and ginger. Cook, tossing occasionally, until the noodles are tender but not mushy, about 5 minutes. Do not stir so zucchini noodles stay intact. Drizzle with lime juice and toss to coat. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ ginger root
• soy sauce
• brown sugar
• olive oil
• garlic
• salmon fillet
• cedar plank

Instructions

1. 1 Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days.
2. 2 About 1/2 hour before grilling, soak cedar plank in water.
3. 3 Preheat an outdoor grill for medium heat, and lightly oil the grate.
4. 4 Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank.
5. 5 Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

By Gourmet Photog

Ingredients

• ✓ ginger root
• red snapper
• green onion
• tomato
• lime
• soy sauce
• lemon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
3. 3 Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

By Jase

Ingredients

• ✓ ginger root
• teriyaki sauce
• garlic
• chicken liver
• water chestnut
• bacon
• oil

Instructions

1. 1 In a medium bowl, mix together teriyaki sauce, garlic and ginger root. Place chicken livers and water chestnuts in the mixture. Marinate in the refrigerator at least 2 hours.
2. 2 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Wrap each half slice of bacon around one chicken liver half and a slice of water chestnut. Secure by skewering with small skewers or toothpicks.
4. 4 Carefully lower skewered wraps into the hot oil in small batches. Deep fry 3 to 4 minutes, or until bacon is evenly brown and of desired crispness. Remove from heat and drain on paper towels.

By Dot

Ingredients

• ✓ ginger root
• mango
• peach
• garlic
• basil
• serrano chile pepper
• lime juice

Instructions

1. 1 In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
2. 2 Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

By Tom Davin

Ingredients

• ✓ ginger root
• carrot
• soy sauce
• rice vinegar
• garlic
• sesame oil
• five-spice powder

Instructions

1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb

Ingredients

• ✓ ginger root
• pomegranate juice
• orange juice
• garlic
• brown sugar
• salt
• black pepper
• shrimp

Instructions

1. 1 Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
2. 2 Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Thread shrimp onto metal skewers and discard marinade.
5. 5 Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

By Sarah

Ingredients

• ✓ ginger root
• soy sauce
• garlic
• lime juice
• curry powder
• chicken breast
• chicken broth
• cornstarch
• water

Instructions

1. 1 Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
4. 4 While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.

By Sarah

Ingredients

• ✓ ginger root
• baby bok choy
• olive oil
• water
• caper
• garlic
• balsamic vinegar
• lemon juice

Instructions

1. 1 Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
2. 2 Heat the olive oil in large skillet over medium heat.
3. 3 Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

By Kara Rhodes Murphy

Ingredients

• ✓ ginger root
• all-purpose flour
• beef broth
• white sugar
• soy sauce
• round steak
• garlic
• broccoli

Instructions

1. 1 In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
2. 2 In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

By Sara

Ingredients

• ✓ ginger root
• vegetable oil
• green onion
• celery
• bean sprout
• mushroom
• green bell pepper
• ham
• salt
• egg

Instructions

1. 1 Heat 2 teaspoons oil in a large skillet over medium-high heat. Add ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham, and salt; sauté until vegetables are tender.
2. 2 Combine vegetable mixture and beaten eggs in a large bowl.
3. 3 Heat remaining 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

By Carol Irwin Cameron