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Ingredients

• ✓ ginger root
• chicken broth
• couscous
• olive oil
• chicken breast
• salt
• black pepper
• carrot
• jalapeno pepper
• zucchini
• green onion
• curry powder
• cornstarch
• coriander seed

Instructions

1. 1 Bring 2 cups broth to a boil in a medium saucepan. Stir in couscous and 1 1/2 teaspoons olive oil. Turn off heat, cover, and let stand for 10 minutes.
2. 2 Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken from the skillet and set aside.
3. 3 Heat remaining 1 1/2 teaspoons olive oil in the same skillet over medium heat. Stir in carrot and jalapeño peppers; sauté for about 2 minutes. Mix in zucchini, green onions, 1/4 cup chicken broth, and ginger. Cook and stir until vegetables are tender, about 5 minutes.
4. 4 Stir together remaining 1 cup chicken broth, curry powder, cornstarch, and coriander in a small bowl until blended. Pour over vegetables in the skillet. Return chicken to the skillet. Continue cooking until chicken is coated and sauce is thickened, about 2 minutes. Serve over couscous.

By Julianne Ture

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

Ingredients

• ✓ ginger root
• chicken thigh
• black bean sauce
• garlic
• sesame oil
• black pepper

Instructions

1. 1 Place thighs in a bowl, and add ginger, black bean sauce, sesame oil, and ground black pepper. Stir well until completely coated. Marinate in the refrigerator for 2 hours.
2. 2 Grill over medium heat until no longer pink but still juicy, about 20 minutes, turning only once.

By Denis Terrien

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
• butter
• couscous
• chicken broth
• orange juice
• apricot
• cranberry
• mint

Instructions

1. 1 Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
2. 2 Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
3. 3 Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

By lutzflcat

Ingredients

• ✓ ginger root
• tuna steak
• soy sauce
• sherry
• vegetable oil
• green onion
• garlic
• salt
• black pepper

Instructions

1. 1 Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.
2. 2 Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.
3. 3 Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

By Janice Laughton

Ingredients

• ✓ ginger root
• hoisin sauce
• brown sugar
• rice vinegar
• garlic
• sweet chili sauce
• beef skirt steak
• blue cheese

Instructions

1. 1 Whisk hoisin sauce, brown sugar, rice vinegar, garlic, chili sauce, and ginger together in a bowl until marinade is smooth; pour into a resealable plastic bag. Add skirt steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours.
2. 2 Remove steak from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook steak until it starts to firm and is reddish-pink and juicy in the center, 6 to 8 minutes per side. Sprinkle blue cheese over the steak and cook until cheese just starts to melt, 2 to 3 minutes. An instant-read thermometer inserted into the center of the steak should read 130 degrees F (54 degrees C).

By Nesto

Ingredients

• ✓ ginger root
• beet
• garlic
• coriander
• salt
• olive oil
• orange zest
• orange juice
• apple cider vinegar
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a large sheet of aluminum foil on a rimmed baking sheet.
2. 2 Scatter beets on the baking sheet along with garlic and ginger. Sprinkle with coriander and salt, and drizzle with oil. Cover with another sheet of aluminum foil and seal edges to form a packet.
3. 3 Bake in the preheated oven until beets are tender enough to be pierced with a knife, about 30 minutes. Remove from the oven and let beets steam in foil packet for 10 minutes.
4. 4 Unwrap packet and transfer beets, garlic, ginger, and any juices into a food processor. Purée with orange zest, orange juice, and vinegar until almost smooth with only small lumps. Add butter and purée until incorporated.

By Allrecipes Member

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
• orange juice
• garlic
• olive oil
• lime juice
• orange zest
• oregano
• hot pepper sauce
• chicken breast

Instructions

1. 1 Combine orange juice, garlic, olive oil, lime juice, orange zest, ginger, oregano, and hot pepper sauce in a blender. Blend into a marinade.
2. 2 Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl, and refrigerate to marinate, at least 2 hours, or up to 24 hours.
3. 3 Preheat oven to broil or preheat grill to medium-high heat and lightly oil grate.
4. 4 Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source until chicken is cooked through and no longer pink inside, about 7 minutes per side.

By Robyn Webb

Ingredients

• ✓ ginger root
• olive oil
• chicken breast
• sweet potato
• red onion
• eggplant
• garlic
• turmeric
• chicken broth

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add sweet potatoes and onion; cook and stir until onion is translucent, 2 to 3 minutes. Add eggplant, garlic, ginger, and turmeric; cook until fragrant, about 1 minute.
2. 2 Pour in broth and bring to a boil. Reduce the heat and simmer, stirring occasionally and adding more broth if necessary, until vegetables are tender and stew has thickened, about 20 minutes.

By Stephanie