Type what you have

Ingredients

• ✓ ginger powder
• szechuan peppercorn
• peanut oil
• garlic
• red wine vinegar
• soy sauce
• green onion
• hoisin sauce
• sesame oil
• green bean
• sesame seed

Instructions

1. 1 Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
2. 2 Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
3. 3 Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
5. 5 Toss green beans and sauce together in a bowl; top with sesame seeds.

By Jordan VanDijk

Ingredients

• ✓ ginger powder
• soy sauce
• water
• apple cider vinegar
• brown sugar
• dry mustard
• garlic powder

Instructions

1. 1 Heat a saucepan over medium heat. Add soy sauce, water, and vinegar; cook until heated through, 1 to 2 minutes. Stir in brown sugar, mustard, garlic powder, and ginger; cook until dissolved, about 2 minutes. Remove from heat; let stand until slightly thickened, 3 to 5 minutes.

By Antoinette Reyes

Ingredients

• ✓ ginger powder
• water
• chicken bouillon
• onion
• garlic
• black pepper
• salt
• garlic powder
• collard green

Instructions

1. 1 Combine the water, bouillon cubes, chopped onion, minced garlic, pepper, salt, garlic powder, and ginger powder in a large pot; bring to a boil over high heat. Add the collard greens, and return to a boil. Reduce heat to medium, and simmer until very tender, about 1 hour. Strain to serve.

By Keith Dallmer

Ingredients

• ✓ ginger powder
• olive oil
• maple syrup
• soy sauce
• olive oil
• sesame seed
• black pepper
• cayenne pepper
• chicken thigh
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with olive oil.
2. 2 Combine maple syrup, soy sauce, garlic oil, ginger powder, sesame seeds, black pepper, and cayenne pepper in a bowl.
3. 3 Arrange chicken thighs in the prepared baking dish; pour maple sauce over top. Turn thighs in sauce using tongs or gloved hands until fully coated. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 40 minutes. Uncover dish; flip thighs. Continue baking, uncovered, until an instant-read thermometer inserted into centers reads 200 degrees F (93 degrees C), about 15 minutes. Flip thighs again; sprinkle with parsley. Rest before serving, 10 minutes.

By Im Not a Chef I just Cook alot

Ingredients

• ✓ ginger powder
• garlic powder
• onion powder
• white pepper
• salt
• pork shoulder
• olive oil
• butter
• rice vinegar
• oyster sauce
• worcestershire sauce
• chicken stock
• cornstarch
• sugar
• chile paste
• scallion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
3. 3 Generously apply remaining dry rub to pork shoulder.
4. 4 Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
5. 5 Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
6. 6 Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
7. 7 Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

By Buon Appetito

Ingredients

• ✓ ginger powder
• cooking spray
• white sugar
• vegetable oil
• egg
• vanilla extract
• pumpkin puree
• all-purpose flour
• salt
• baking powder
• baking soda
• chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease 2 mini fluted Bundt® pans with cooking spray.
2. 2 Combine sugar, vegetable oil, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add pumpkin puree; beat until well blended.
3. 3 Mix flour, salt, baking powder, baking soda, and ginger powder together in another bowl. Mix into pumpkin mixture. Fold chocolate chips into the batter.
4. 4 Pour batter into the prepared pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By Mrs T

Ingredients

• ✓ ginger powder
• sesame seed
• rice
• water
• cornstarch
• shrimp
• snow pea
• carrot
• red bell pepper
• onion
• broccoli
• ginger
• garlic
• peanut oil
• sesame oil
• sriracha sauce
• garlic powder
• rice vinegar
• fish sauce
• orange juice
• chicken broth
• soy sauce

Instructions

1. 1 Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
2. 2 Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
3. 3 Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
4. 4 Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
5. 5 Add stir-fried vegetables back to the skillet, and pour in sauce.
6. 6 Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
7. 7 Serve with hot, fluffy rice, and garnish with sesame seeds.

By Bibi