5 Recipes With Ginger
We have previously talked about the benefits of Ginger, so here are some delicious ginger recipes.
These ginger recipes make excellent use of fresh ginger root! Ginger is extremely versatile, and it can be used in soups, dressings, tea, desserts, and other dishes
This flowering plant’s root is used as a spice in many cuisines and has numerous potential health benefits.
1. Lemon Ginger Tea
Let’s start with the most basic yet so refreshing one – Lemon Ginger Tea
4 cups boiling water, 2-inch piece ginger root, thinly sliced,1 lemon, sliced
How to prepare it:
Remove boiling water from heat. Add sliced ginger and lemon to hot water. Allow to steep for about 20 minutes. Strain. Serve warm or cold. Add honey if desired.
2. Carrot-Ginger Dressing Recipe
The dressing is made with only a few ingredients and takes no more than 15 minutes to prepare. Tangy-sweet orange dressing is a delicacy over your bowl of romaine salad
- 2 cups 2 large carrots, peeled and chopped; 1 tablespoon grated ginger; 5 scallions, white parts only, chopped; ¾ cup peanut oil (or other neutral oil); ½ cup seasone rice vinegar; 2 tablespoons soy sauce; Pinch of sugar; Salt
How to make it:
- In the bowl of a food processor, process the carrots, ginger and scallions until coarsely shredded.
- Add the oil, rice vinegar, soy sauce, sugar and salt. Process until the ingredients are fully incorporated and relatively smooth. Transfer the dressing to a lidded container and store in the refrigerator for up to a week.
3. Sesame-Ginger Orange Chickpea Veggie Stir-Fry
This stir-fry is simple to prepare. Simply whisk together an insanely delicious sauce with orange and ginger flavors. Saute chickpeas in sesame oil with the veggies. Allow the sauce to simmer. Serve over a bed of quinoa and garnish as desired. That’s all you’ll need for a delicious meatless meal.
To make the sauce:
- 3/4 cup orange juice, freshly squeezed
- 1 teaspoon honey (or agave nectar if vegan)
- 2 tbsp. gluten-free soy sauce
- 1 teaspoon ginger, freshly grated
- 1 teaspoon cornstarch (organic, preferred)
- 1 orange zest
To make the stir-fry:
- 1 divided 1/2 tablespoon toasted sesame oil
- 1 – 15 oz can rinsed and drained chickpeas
- 1/2 cup coarsely chopped red onion
- 3 minced garlic cloves
- 1 medium red bell pepper, thinly sliced
- 8 oz fresh green beans, cut into 2 inch pieces
- Garnish with green onion
- For garnish, toast sesame seeds
- If you like it hot, add some red pepper flakes!
- If desired, serve with cooked Quinoa or brown rice.
How to make it:
Make the sauce first: In a large mixing bowl, combine the orange juice, honey, soy sauce, ginger, cornstarch, and orange zest; whisk until the cornstarch is dissolved. Set aside for a later date.
Next, heat 1 tablespoon sesame oil in a large skillet or pan over medium-high heat. Cook, stirring frequently, until the chickpeas begin to turn slightly golden brown, about 5 minutes. When the chickpeas are done, transfer them to a large bowl or plate and set aside. Maintain the heat in the pan.
Add the remaining 1/2 tablespoon sesame oil to the pan (over medium heat); add the onion and cook until slightly translucent and golden brown, about 3-4 minutes. Cook for about 5 minutes after adding the garlic and bell pepper
4. White Sangria with Peach and Ginger
This drink is incredibly refreshing! The perfect balance of sweetness and spice
- 1 bottle white wine
- 1 cup peach juice
- 2 tbsp ginger juice if you have a juicer or 1/4 cup sliced whole ginger
- 1 tbsp lemon juice
- 1 large peach chopped
- 1 lemon cut into thin rounds
- 1 large orange sectioned
- 1 1/2 cups sliced strawberries
- 2 tbsp agave syrup or to taste
- 1 bottle ginger kombucha
How to make it:
Fill a large pitcher with ice. Add all other ingredients except for the kombucha and stir. Refrigerate for a few hours. Add kombucha and serve.
5. Ginger Scallion Ramen Noodles
The noodles only serve as a tool for this savory, gingery, easy late – night sauce. If you double the recipe, you’ll always have a way to jazz up simple grilled or pan-roasted chops, roasted vegetables, or grain bowls.
- 1 5-inch piece peeled and finely chopped ginger (approximately ⅓ cup)
- 4 garlic cloves, finely chopped
- 1 large bunch of scallions, very thinly sliced (about 2 cups), divided
- ½ cup grapeseed or other neutral oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon toasted sesame oil
- ½ teaspoon sugar
- Kosher salt
- 4 5-ounce packages wavy ramen noodles, preferably fresh
- Toasted sesame seeds and chili oil (for serving)
How to make it:
In a large mixing bowl, combine ginger, garlic, and two-thirds of the scallions.
In a small saucepan over high heat, heat the grapeseed oil until it is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over the scallions. The scallions will quickly sizzle, turn bright green, and wilt. Allow to stand for 5 minutes before stirring in the remaining scallions. Season with salt and stir in the soy sauce, vinegar, pepper, sesame oil, and sugar. Allow 15 minutes for flavors to meld. Seasonings should be tasted and adjusted.
In the meantime, cook the noodles according to package directions. Drain and toss in a bowl with as much or as little scallion sauce as desired.
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