STIR-FRIED SCALLOPS
Scallops meet mild tomato in this sublime stovetop supper. Try serving the saucy mixture over rice or angel hair pasta, and garnish with cilantro if you like. -Stephany Gocobacki, San Rafael, California
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet or wok, stir-fry onion and garlic in hot oil until tender. Add scallops; stir-fry until scallops turn opaque. Add tomatoes; cook and stir until heated through, 1-2 minutes longer. , Stir in lemon juice and pepper. Serve over pasta or rice if desired.
Nutrition Facts : Calories 213 calories, Fat 8g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
TRIPLE THE GINGER COOKIES
These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.
Provided by Laria Tabul
Categories Desserts Cookies Spice Cookie Recipes
Time 2h30m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g
MOM'S GINGER SNAPS
Fabulous, spicy cookies.
Provided by Elaine
Categories Desserts Cookies Spice Cookie Recipes
Time 40m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g
GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
BIG SOFT GINGER COOKIES
These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.
Provided by AMY1028
Categories Desserts Cookies Spice Cookie Recipes
Time 50m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 21.1 g, Cholesterol 7.8 mg, Fat 6 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 147 mg, Sugar 11.4 g
EASY GINGER PORK STIR-FRY
An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. -Adeline Russell, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 958mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
SCALLOP STIR-FRY
This saucy seafood stir-fry from our Test Kitchen features scallops, curry, ginger and a colorful medley of vegetables.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 15
Steps:
- If scallops are large, cut in half and set aside. In a small bowl, combine the cornstarch, sugar and salt. Stir in water and soy sauce until smooth; set aside. , In a nonstick skillet, saute carrots and celery in 1-1/2 teaspoons hot oil for 4 minutes. Add mushrooms and green onions; stir-fry for 2-3 minutes or until crisp-tender. Add the garlic, curry powder and ginger; stir-fry for 1 minute longer. Remove vegetable mixture and set aside., In the same skillet, stir-fry scallops in remaining oil for 2-3 minutes or until scallops turn opaque. Stir sauce and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to the pan; heat through. serve over hot cooked rice if desired.
Nutrition Facts : Calories 213 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 581mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
GINGERED SCALLOPS WITH COLORFUL SOBA NOODLES
Steps:
- In a bowl, combine marinade ingredients and marinate scallops while you prep the rest of the ingredients.
- Cook soba according to package directions; drain. In a large mixing bowl, combine soba with remaining pasta mixture ingredients. Toss like a Caesar salad.
- In a skillet, heat oil over medium heat and saute scallops 1 1/2 minutes on each side; do not overcook. Pour scallops and juices right over soba.
GINGER SIRLOIN STRIPS
"A wonderful blend of fruity flavors with just the right touch of ginger makes this fabulous stir-fry dish a winner with our family," writes Jill Cox of Lincoln, Nebraska. "I came up with the recipe one night while experimenting with ways to do something new with beef strips!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside., In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice.
Nutrition Facts : Calories 303 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 60mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 2g fiber), Protein 19g protein.
ASIAN GINGER SCALLOP STIR-FRY
Love scallops? This is a quick and tasty wok recipe to serve two as a main meal or four as part of an Asian banquet.
Provided by Daydream
Categories Asian
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
- Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to cook in the lime juice.
- Meanwhile grate the ginger, cut the spring onions diagonally into ½ lengths, slice the mushrooms, and dice the red pepper.
- Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
- Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
- Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
- Add the soy sauce and mix thoroughly with all the other ingredients.
- Season to taste with freshly ground black pepper.
- Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
- Serve immediately with steamed white rice.
FRIED SCALLOPS WITH CITRUS GINGER SAUCE
Make and share this Fried Scallops With Citrus Ginger Sauce recipe from Food.com.
Provided by Denver cooks
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make the sauce: In a small bowl stir together the lemon juice, orange juice, ginger root, cornstarch, sesame oil and salt.
- Dredge the scallops in the cornstarch, coating them well and shaking off the excess.
- In the fryer, heat the oil to 370º F. Fry the scallops in the basket, in batches, for 1 ½ to 2 minutes or until they are golden, transferring them as they are fried to a large skillet. Stir the sauce, pour it over the scallops, and bring it to a boil, stirring.
- Simmer the mixture, stirring to coat the scallops with the sauce, for 30 seconds to 1 minute, or until the sauce is thickened and the scallops are heated through.
Nutrition Facts : Calories 382.4, Fat 4.8, SaturatedFat 0.6, Cholesterol 56.3, Sodium 1442.3, Carbohydrate 53, Fiber 0.6, Sugar 1.5, Protein 28.9
STIR FRY SCALLOPS
DONT BOTHER WITH TAKE-OUT. THIS IS SO QUICK AND EASY AND IT WILL SATISFY YOUR CRAVING FOR CHINESE. GET THE SCALLOPS ON SALE AND YOUR DINNER WILL BE ECONOMICAL TOO!
Provided by BoxOWine
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- RINSE SCALLOPS WELL, PAT DRY.
- WASH AND REMOVE ENDS FROM SNOW PEAS, SLICE MUSHROOMS 1/4" THICK, CUT PEPPERS INTO 1/2" PIECES.
- DIVIDE MARINADE IN HALF.
- TOSS SCALLOPS WITH 1/2 MARINADE.
- HEAT OIL IN WOK AND STIR FRY SCALLOPS ABOUT 4-5 MINS.
- REMOVE SCALLOPS AND SET ASIDE.
- STIR FRY VEGETABLES UNTIL TENDER CRISP.
- ABOUT 3-4 MINS.
- PLACE ALL INGREDIENTS BACK INTO WOK, ADD REMAINING MARINADE.
- STIR UNTIL HEATED THROUGH.
- SERVE OVER RICE OR ANGEL HAIR PASTA.
Nutrition Facts : Calories 290.6, Fat 5.1, SaturatedFat 0.8, Cholesterol 37.4, Sodium 701.6, Carbohydrate 33.7, Fiber 5.7, Sugar 15.9, Protein 27.8
VIETNAMESE STIR-FRIED SCALLOPS
Make and share this Vietnamese Stir-Fried Scallops recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Coconut sauce: In a bowl, whisk together all the ingredients. Set aside.
- Stir-fry: In a large bowl, pour boiling water over the vermicelli and soak for about 5 minutes. Rinse with cold water and drain well. Set aside.
- Pat the scallops dry with paper towels.
- Heat half the peanut oil in a wok over high heat. Brown half the scallops, about 1 minute per side. Season with salt and set aside. Repeat with the remaining oil and scallops. Set aside.
- In the same wok over medium-high heat, stir-fry the onions, carrots and garlic in the sesame oil, 3 to 4 minutes. Add the coconut sauce. Bring to a boil and reduce until the sauce thickens, 2 to 3 minutes. Add the scallops and cook just long enough to heat through.
- Serve on the vermicelli. Garnish with green onions, peanuts and cilantro.
GINGER PORK STIR-FRY
My recipe box is full of delicious pork recipes, but this fast-to-fix stir-fry really stands out from the rest. My family loves the citrus glaze that coats the tender pork and vegetables. Ginger, garlic and orange juice provide its terrific taste. -Jackie Hannahs, Cedar Springs, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside. , In a large skillet or wok, stir-fry pork in oil until lightly browned, about 5 minutes; drain. Add onion, peas and red pepper; cook and stir until crisp-tender, 3-5 minutes., Stir orange juice mixture and add pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice. Garnish with green onion and sesame seeds, if desired.
Nutrition Facts : Calories 228 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 508mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GINGER SCALLOPS WITH RICE NOODLES
Provided by Moira Hodgson
Categories main course
Time 20m
Yield 8 first-course or 4 main- course servings
Number Of Ingredients 12
Steps:
- Toss the scallops in the lime juice and set them aside. If using large sea scallops, cut them in half.
- Cook the noodles in boiling salted water for three minutes. Drain and refresh them under cold running water. Place them in a bowl with the sesame oil and the soy sauce. Toss and set aside until you are ready to fry them.
- Remove the scallops from the marinade, pat them dry and sprinkle them lightly with the flour.
- Heat two tablespoons peanut or vegetable oil in a large skillet. Fry the noodles in a pancake, turning them over with a large spatula and scraping up any crispy bits. Place the noodles in a heated bowl and keep warm.
- Heat the remaining two tablespoons peanut or vegetable oil in a large wok or skillet. Stir-fry the garlic and ginger, then add the scallops and brown them lightly on both sides. Season with salt and pepper. Place the scallops on top of the noodles and sprinkle with coriander. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SCALLOPS WITH GINGER SAUCE
Provided by Katherine Anastasia
Categories Milk/Cream Ginger Scallop Summer Cilantro Bon Appétit Pasadena California
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter with oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add 12 scallops to skillet and sear until brown, about 1 minute per side; transfer to bowl. Sear remaining 12 scallops; transfer to same bowl. Add ginger and garlic to skillet and sauté until fragrant, about 30 seconds. Add wine and vinegar and boil 2 minutes, scraping up any browned bits. Add cream and remaining 2 tablespoons butter. Boil until sauce thickens enough to coat spoon, about 3 minutes. Return scallops and any collected juices to skillet. Simmer until scallops are just opaque in center, about 2 minutes. Mix in cilantro and green onion.
GINGER STIR FRIED SCALLOPS
Make and share this Ginger Stir Fried Scallops recipe from Food.com.
Provided by Recipe Reader
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
- Meanwhile combine the sauce ingredients and set aside.
- Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
- Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
- Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
- Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
- Season with pepper and serve.
Nutrition Facts : Calories 219.7, Fat 8, SaturatedFat 1, Cholesterol 37.5, Sodium 884.7, Carbohydrate 13.3, Fiber 1.2, Sugar 2.5, Protein 21.1
SAUTEED SCALLOPS WITH GINGER
Categories Ginger Sauté Quick & Easy Wheat/Gluten-Free Scallop Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.
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