GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
GINGERY FRUIT SALAD PARFAIT
Provided by Aaron McCargo Jr.
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over medium heat, add 1 cup water, the ginger, honey, orange juice, lemon zest and lemon juice. Bring to a boil, reduce the heat and simmer about 10 minutes.
- Put the fruit into a large bowl and pour the ginger sauce over top. Toss gently to combine. Place 1 cup Greek yogurt into 4 individual serving cups. Top with some granola and spoon over some of the fruit and sauce. Serve immediately.
EXTRA GINGERY BREAD
Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Desserts Cakes Holiday Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
- Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
- In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
- Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 89.5 g, Cholesterol 37.2 mg, Fat 23.5 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 457 mg, Sugar 51.4 g
GINGERY PLUM JAM
Make and share this Gingery Plum Jam recipe from Food.com.
Provided by Mirj2338
Categories Plums
Time 2h5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine plums and water in a Dutch oven, and bring to a boil.
- Reduce heat, and simmer, uncovered, 20 minutes or until tender.
- Stir in sugar, juice, ginger, and rind.
- Cook over medium heat 40 minutes, until thick or a candy thermometer reaches 210÷.
- Stir mixture occasionally.
- (Do not overcook or mixture will scorch).
- Cool.
- Discard lemon rind.
- Store in an airtight container in the refrigerator up to 2 weeks.
GINGERY AUTUMN BUTTERFRUIT
Make and share this Gingery Autumn Butterfruit recipe from Food.com.
Provided by That is Dr House to
Categories Smoothies
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and slice pears.
- Put in blender then add remaining ingredients and blend until smooth.
- Serve immed or place in a saucepan over low heat and serve warm.
- Omit extract if using almond soymilk.
Nutrition Facts : Calories 128.8, Fat 0.2, Sodium 5.7, Carbohydrate 34, Fiber 5.3, Sugar 23.2, Protein 0.7
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