Ginger

Sesame Ginger Pickled Cucumbers Via @teaspoonofspice.com For Your Overload Of Summer Cukes – A Super Simple Refrigerator Pickle Recipe!

Source: teaspooncomm.com

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Really Good. Could Use A Little Spicing Up. Some Siracha Or Chili Garlic Sauce. Used 2/3Rds Of The Marinade For The Fish And The Other 1/3Rd For The Sauteed Spinach. Served Over Coconut Brown Rice. Delish. I Did Not Make The Extra Glaze To Go On Top And Did Not Miss It.toasted Sesame Ginger Salmon Recipe – Thumbs Up From The Whole Family. Will Make Again.

Source: www.yummly.com

Vitamix Smoothies! 1 Cup Green Grapes 1 Cup Spinach 1-2 Bosc Pears (depending On Their Size) 1/2 Avocado Juice From 1/4 Lemon 1 Inch Piece Of Ginger Unsweetened Original Almond Milk 1 Cup Ice

Source: wttmb.tumblr.com

30-minute Mongolian Beef: Vegetable Oil 1/2 Teaspoon Minced Fresh Ginger 1 Tablespoon Minced Garlic 1/2 Cup Low Sodium Soy Sauce 1/2 Cup Water 2/3 Cup Dark Brown Sugar 1 (1-pound) Flank Steak, 3 Scallions (green Parts Only), Sliced Into 1-inch Pieces. Use Honey Instead Of Sugar.

Source: www.justataste.com

Ginger, Garlic & Chili Shrimp………. (for The Brine) Kosher Salt, Sugar, Chili Powder, Water, 2 Lbs Shrimp. (for Cooking) Vegetable Oil, Fresh Ginger, Garlic Cloves, Sugar

Source: www.onceuponachef.com

Guava Ginger Punch

Guava Ginger Punch
Recipe type: Drinks
Serves: 4

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Ingredients
  • 12 oz. guava concentrate
  • 12 oz. ginger ale
  • 4 limes, juiced
  • 2 oz. agave syrup
  • 1 lime, cut into rounds for garnish

Instructions
  1. Juice and strain the seeds from the lime into a pitcher with ice.
  2. Add the guava, ginger ale, and agave syrup, stir.
  3. Pour contents of pitcher into glasses and garnish with sliced lime rounds.Ginger Lime Punch

 

Ginger Mango Chutney

Ginger Mango Chutney
Cuisine: Asian
Recipe type: Sides
Serves: 4

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Ingredients
  • 5 mangos, peeled and chopped into 1-inch chunks
  • 2 onions, chopped
  • ½ red bell pepper, seeded and diced
  • 3 tbsp grated fresh ginger
  • ¾ cup white vinegar
  • 1 cup brown sugar
  • ½ tsp ground cloves

Instructions
  1. Combine all ingredients in a large saucepan over medium heat, and add an inch or so of water to the bottom to prevent scorching.
  2. Bring to a boil, then reduce heat to a simmer. Stir often, breaking up the mango chunks from time to time, until the chutney is thick and fairly homogeneous, with a just few intact mango chunks; about 40 minutes.
  3. Either refrigerate and keep for up to two weeks, or place into mason jars and use a canning method.Ginger Mango Chutney

 

Steamed Soy Ginger Bok Choy

Steamed Soy Ginger Bok Choy
Cuisine: Chinese
Recipe type: Vegetable
Serves: 8

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Ingredients
  • 4 bunches of bok choy
  • 2 tbs. butter
  • 1 clove garlic, minced
  • 1 tbs. ginger, minced
  • 2 tbs. chicken stock
  • 1 tbs. low sodium soy sauce
  • Salt and pepper

Instructions
  1. Rinse the bok choy under cold water, making sure to remove all the sand and dirt from between the leaves. Cut the bunches in half.
  2. Heat the butter in a sauté pan over medium-high heat. When it melts, add the bok choy, cut side down. Cook for 3-4 minutes until browned. Using tongs, turn the bok choy over, and garlic, ginger, soy, and stock. Cover and cook for another 2 minutes. Uncover and cook for another 1-2 minutes until most of the liquid has evaporated.
  3. Salt and pepper to taste.Steamed Baby Bok Choy