Recipes with ginger root
610 recipes
Chicken Tandoori #1
Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.
Pickler Pigs' Ears, Chinese Style
Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.
Pickler Pigs' Ears, Chinese Style
Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.
Bean Cassoulet
Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.
Gingered Shrimp Appetizer
Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.
Fried Bean Curd with a Sweet & Sour Sauce
Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.
Curried Cauliflower & Potatoes (Aloo Gobi)
Aloo Gobi with diced potatoes and cauliflower cooked in ghee with mustard seeds, cumin, garam masala, and fresh tomatoes. A classic Indian vegetarian dish ready in 30 minutes.
Kung Pao Chi (Chicken with Chiles & Nuts)
Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.
Salmon Steak with Cloud Ears & Noodles
Chinese clay pot salmon with cloud ear mushrooms, bean thread noodles, and pressed tofu in a gingery chicken broth. Elegant Cantonese-style fish dish with delicate aromatics and a silky sesame finish.
Curried Potatoes with Eggplant
South Indian-style aloo baingan: potatoes and eggplant simmered with a fresh ginger-coconut-chili paste, mustard seeds, asafetida, and toasted spices in ghee. A vegetarian curry full of layered aromatics.
Chicken Sate With Peanut Sauce
Nowadays chicken become more popular and welcomed by people, low fat, much fibire, this chicken sate with peanut sauce goes very well!
Pai Chiao Hsia Ch'Iu (Shrimp Balls)
Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.
Stir-Fried Bean Curd with Ground Pork & Oysters
Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
Spicy Orange Beef
Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.
Three-Fish Teriyaki
Three-fish teriyaki marinates salmon, tuna, and swordfish in a pineapple-soy glaze with garlic, ginger, and rice vinegar, then grills the fillets and reduces the marinade into a glossy sauce.
Wined Fish Chunks in Broth
Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.
Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.
Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.
Chinese pickled pigs' ears simmered with ginger and vinegar, then chilled in a sweet-sour brine with cucumber, carrot, red onion, and bell pepper. A classic Cantonese cold appetizer.
Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.
Chilled ginger shrimp marinated in a reduced teriyaki, rice vinegar, and sherry sauce. A light, make-ahead appetizer served cold with cucumber sticks and dipping sauce.
Sweet and sour tofu with peppers and carrots: a vegetarian Chinese restaurant favorite. Tofu poached for tenderness, topped with crisp stir-fried vegetables, and dressed with a tangy ginger-garlic sweet-and-sour sauce.
Aloo Gobi with diced potatoes and cauliflower cooked in ghee with mustard seeds, cumin, garam masala, and fresh tomatoes. A classic Indian vegetarian dish ready in 30 minutes.
Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.
Chinese clay pot salmon with cloud ear mushrooms, bean thread noodles, and pressed tofu in a gingery chicken broth. Elegant Cantonese-style fish dish with delicate aromatics and a silky sesame finish.
South Indian-style aloo baingan: potatoes and eggplant simmered with a fresh ginger-coconut-chili paste, mustard seeds, asafetida, and toasted spices in ghee. A vegetarian curry full of layered aromatics.
Nowadays chicken become more popular and welcomed by people, low fat, much fibire, this chicken sate with peanut sauce goes very well!
Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.
Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.
Three-fish teriyaki marinates salmon, tuna, and swordfish in a pineapple-soy glaze with garlic, ginger, and rice vinegar, then grills the fillets and reduces the marinade into a glossy sauce.
Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.
