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Ingredients

• ✓ ginger
• sesame seed
• black sesame seed
• shichimi togarashi
• pork tenderloin
• kosher salt
• canola oil
• shallot
• white wine
• lime juice
• whipping cream
• soy sauce
• white miso paste
• butter
• kosher salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura

Ingredients

• ✓ ginger
• olive oil
• flour
• black pepper
• salt
• mustard powder
• clove
• cinnamon
• parsley
• onion
• ground pork
• celery
• onion
• water
• olive oil
• pork shank
• garlic salt
• nutmeg
• black pepper
• clove
• cinnamon
• sea salt

Instructions

1. 1 Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
2. 2 Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
3. 3 Transfer pork shanks to a cutting board; shred pork.
4. 4 Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
5. 5 Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
6. 6 Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
7. 7 Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
8. 8 Stir browned meatballs into shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

By Paloma

Ingredients

• ✓ ginger
• lemon juice
• soy sauce
• black pepper
• chicken breast

Instructions

1. 1 Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
3. 3 Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.

By MelindaG

Ingredients

• ✓ ginger
• butter
• honey
• lemon juice
• baby carrot

Instructions

1. 1 Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

By Jennifer V

Ingredients

• ✓ ginger
• garlic powder
• soy sauce
• orange juice
• honey
• green onion
• salmon fillet

Instructions

1. 1 In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

By Kerri Skrudland

Ingredients

• ✓ ginger
• oxtail
• green onion
• garlic
• water

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place oxtail pieces on a baking sheet and roast under the preheated broiler until well browned, 5 to 7 minutes per side.
3. 3 Place oxtail in a multi-functional pressure cooker (such as Instant Pot). Sprinkle green onions, garlic cloves, and ground ginger on top of the oxtail and cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let broth cool completely. Strain broth into a container, removing and discarding oxtail pieces, green onions, and garlic.

By Diana71

Ingredients

• ✓ ginger
• brown sugar
• cinnamon applesauce
• pork loin roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
2. 2 Combine brown sugar, applesauce, and ginger in a small bowl.
3. 3 Add pork roast to the prepared bag; pour brown sugar mixture over roast. Seal bag; place in a roasting pan. Cut several small slits in top of bag.
4. 4 Cook in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 1 hour.

By Denise Jo Garner

Ingredients

• ✓ ginger
• vegetable oil
• garlic
• riced cauliflower medley
• soy sauce
• egg

Instructions

1. 1 Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute.
2. 2 Add Green Giant Riced® Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are until tender-crisp.
3. 3 Stir in soy sauce and cook 1 minute.
4. 4 Stir in cooked egg and continue cooking 1 minute or until heated through.

By Green Giant

Ingredients

• ✓ ginger
• cider vinegar
• garlic powder
• white sugar
• pineapple juice
• soy sauce

Instructions

1. 1 Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
2. 2 Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

By George Cochrane

Ingredients

• ✓ ginger
• pineapple juice
• soy sauce
• garlic powder
• white pepper
• chicken breast

Instructions

1. 1 In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
2. 2 Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
3. 3 Heat an outdoor grill for medium-high heat.
4. 4 Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.

By amyjohnson101

Ingredients

• ✓ ginger
• salmon fillet
• soy sauce
• honey
• sesame seed
• cayenne pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a heat-resistant baking dish (such as Pyrex®) with aluminum foil and place salmon, skin-side down, in the dish.
2. 2 Mix soy sauce, ginger, honey, sesame seeds, and cayenne pepper together in a small bowl until honey is dissolved. Pour over salmon fillet, making sure top of salmon is completely covered.
3. 3 Cook under the preheated broiler until top of salmon has begun to turn golden brown, 10 to 12 minutes. Remove from the oven and baste the top of the fillet with the pan drippings. Turn the broiler off and preheat the oven to 325 degrees F (165 degrees C).
4. 4 Return to the preheated oven and bake until fish has a rich, dark brown glaze and flakes easily with a fork, about 10 minutes. Remove skin and serve.

By Yvonne

Ingredients

• ✓ ginger
• mahi mahi
• sesame oil
• garlic pepper seasoning
• sesame seed

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
2. 2 Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

By Melissa Goff

Ingredients

• ✓ ginger
• butter
• orange juice
• honey
• salt
• baby carrot

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and allow to melt. Mix orange juice, honey, ginger, and salt into the butter. Add carrots and stir to coat.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function; cook over high heat to thicken the liquid, 3 to 5 minutes.

By Bren

Ingredients

• ✓ ginger
• pineapple
• water
• long-grain rice
• salt
• green onion

Instructions

1. 1 Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
2. 2 Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
3. 3 Add pineapple chunks and green onions; fluff with a fork to mix.

By MINI

Ingredients

• ✓ ginger
• sweet potato
• honey
• walnut oil
• cardamom
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss sweet potatoes, honey, ginger, oil, cardamom, and pepper together in a large bowl. Transfer to a large cast iron skillet.
3. 3 Bake in the preheated oven until sweet potatoes are tender and caramelized, about 40 minutes, stirring halfway through.

By Christine L

Ingredients

• ✓ ginger
• soy sauce
• honey
• garlic
• red pepper flakes
• pork chop

Instructions

1. 1 Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

By George P Cooper

Ingredients

• ✓ ginger
• soy sauce
• lime juice
• garlic
• pork chop
• garam masala

Instructions

1. 1 In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
2. 2 Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
3. 3 Preheat an outdoor grill for direct heat and lightly oil grate.
4. 4 Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

By INDIGOKING

Ingredients

• ✓ ginger
• apple cider
• soy sauce
• brown sugar
• garlic powder
• butter

Instructions

1. 1 Combine apple cider, soy sauce, brown sugar, garlic powder, ginger, and butter in a large bowl. Stir well to combine. Use a flavor injector tool to inject marinade into chicken.

By skyclad

Ingredients

• ✓ ginger
• asparagus
• sesame seed
• peanut oil
• salt
• sesame oil

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
2. 2 Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
3. 3 Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

By Rhonda Holtz Hill

Ingredients

• ✓ ginger
• butter
• pumpkin
• white sugar
• maple syrup
• cinnamon

Instructions

1. 1 Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

By Rachel

Ingredients

• ✓ ginger
• instant ramen noodle
• sambal oelek
• garlic
• sesame oil
• sesame seed

Instructions

1. 1 Bring 2 cups water to a boil in a large skillet. Add ramen noodles and boil for 2 minutes. Drain noodles in a colander and wipe out the skillet.
2. 2 Meanwhile, whisk sambal oelek, garlic, and ginger paste together.
3. 3 Add sesame oil to the skillet and heat over medium heat. Add drained noodles and cook until slightly crispy, about 3 minutes. Add sambal oelek mixture. Cook for 3 minutes more using chopsticks to toss the noodles in the sauce.
4. 4 Divide mixture between 2 serving bowls and garnish with toasted sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ ginger
• pork sparerib
• soy sauce
• honey
• sherry
• garlic

Instructions

1. 1 Cut ribs into serving pieces; place in shallow, foil-lined pan, meaty side down.
2. 2 Combine remaining ingredients; brush ribs thoroughly with sauce.
3. 3 Cover and bake at 350 degrees F. 1 hour.
4. 4 Turn ribs over, pour remaining sauce over ribs and brush with sauce. Bake, uncovered, 30 minutes longer; brush occasionally.

By Kikkoman

Ingredients

• ✓ ginger
• soy sauce
• honey
• garlic
• salmon fillet
• sesame oil
• sesame seed

Instructions

1. 1 Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
2. 2 Place salmon fillets in a shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
3. 3 Heat sesame oil in a large skillet over medium-high heat.
4. 4 Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved marinade over salmon; sprinkle with sesame seeds.
5. 5 Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

By Emily

Ingredients

• ✓ ginger
• brussels sprout
• olive oil
• pecan
• orange juice
• cranberry

Instructions

1. 1 Shred Brussels sprouts in a food processor.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
3. 3 Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.

By uwjester

Ingredients

• ✓ ginger
• carrot
• sugar
• cornstarch
• salt
• orange juice
• butter

Instructions

1. 1 Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
2. 2 Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

By larkspur

Ingredients

• ✓ ginger
• soy sauce
• apricot preserves
• garlic
• white wine
• white sugar
• cornish game hen

Instructions

1. 1 In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.

By Allrecipes Member

Ingredients

• ✓ ginger
• swordfish
• orange juice
• sesame oil
• soy sauce
• cornstarch
• water

Instructions

1. 1 In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
2. 2 Prepare an outside grill with an oiled rack set 6 inches above the heat source.
3. 3 Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
4. 4 In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.

By Robyn Webb

Ingredients

• ✓ ginger
• baby carrot
• water
• butter
• brown sugar
• mustard
• salt

Instructions

1. 1 Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.
2. 2 Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.

By Lesley Carol

Ingredients

• ✓ ginger
• butter
• almond
• celery
• onion
• chicken bouillon
• white sugar

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

By Nifty Deb

Ingredients

• ✓ ginger
• chicken breast
• vegetable oil
• orange juice
• cornstarch
• water
• honey

Instructions

1. 1 In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook till juices run clear.
2. 2 Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.

By SKEHLER