Not exact matches
1 stalk lemongrass, finely
sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or
ginger root,
minced (see Chef's Note) 1 tablespoon coconut milk (optional)
Ingredients: 2 T olive oil / 1 large onion, thinly
sliced / 2 garlic cloves, thinly
sliced / 1T fresh
ginger,
minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives,
sliced / leftover turkey,
slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin
slices.
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled
ginger 1 large garlic clove,
minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
1 1/2 pounds carrots, peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly
sliced 2 cloves of garlic,
minced 2 tablespoons grated fresh
ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
3 - 4 cups water 1/2 teaspoon
minced ginger (or 1 inch cube of fresh
ginger, peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2 carrot,
sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
Slice the onion, finely chop /
mince the garlic and
ginger.
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp
ginger,
minced 1 Tbsp garlic,
minced 1 Tbsp green onions,
sliced 3 dried red chilis 1/2 red pepper, thinly
sliced 1 jalapeno, stemmed, seeded and
minced 1/2 yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
1 tablespoon toasted sesame oil (regular vegetable oil will do, too) 1 red onion, thinly
sliced 1 red bell pepper, thinly
sliced Big pinch salt 3 cloves garlic,
minced 2 tablespoons
minced lemongrass 1 tablespoon
minced ginger 1/2 teaspoon crushed red pepper flakes 2 star anise 1/4 teaspoon ground cinnamon 1 oz dried shiitakes 2 tablespoons soy sauce (or tamari to make it gluten free) 1 roughly chopped tomato Fresh black pepper
4 tablespoons olive oil 16 ounces
sliced mushrooms 3 garlic cloves,
minced 1/2 teaspoon freshly grated
ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly
sliced
For example, 2 garlic cloves and 2
slices of
minced ginger can be replaced with 1 Tbsp.
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and
minced 2 tsp canola oil 2 Tbsp fresh
minced ginger, peeled 1/3 c onion,
minced 1/2 c water chestnuts,
minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper,
minced 2 scallions, thinly
sliced
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon
minced ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or
minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh
ginger, peeled and grated 1 clove garlic,
minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound
sliced bacon
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and
sliced 3 garlic cloves,
minced 1 1 - inch piece
ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1 small lime 1 tablespoons low sodium soy sauce
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus,
sliced into bite - sized pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow onion, thinly
sliced 2 tbsp fresh
ginger,
minced 2 tbsp green curry powder salt and pepper, to taste 1 cup basmati rice
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion,
sliced 2 cloves garlic,
minced 1 teaspoon fresh grated
ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots,
sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
brown sugar (to taste) 1 - 3 green chilies,
minced (to taste) 1 small onion 3 cloves garlic 1 thumb - size piece
ginger,
sliced 2 kaffir lime leaves (fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp.
While the lentils are cooking, prepare all of your other ingredients —
mince the
ginger and garlic, julienne the onions,
slice the red peppers and tomatoes, and wash and rip the kale.
Once the oil was hot, I sauteed a diced onion, two tablespoons of chopped cilantro, about an inch of
sliced lemongrass, two cloves of
minced garlic, and one teaspoon each of turmeric, curry,
ginger powder, and cumin.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves,
minced 1 1 - inch piece fresh
ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then
minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
For the filling 3 tablespoons
minced fresh
ginger (peel the
ginger by scraping with a spoon,
slice into coins,
slice the coins into matchsticks, then
mince)
5 tablespoons coconut oil 1 red bell pepper, chopped 1/2 sweet onion, chopped 4 garlic cloves,
minced 1/2 teaspoon freshly grated
ginger 2 cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green onions,
sliced 1/2 cup cashews, some chopped if desired
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic,
minced - 1 teaspoon of grated fresh
ginger - 2 lemongrass stalks, thinly
sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1 teaspoon honey - 2 teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2 teaspoon rice vinegar - 1 head of lettuce leaves, something easy for wrapping.
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh
ginger,
minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly
sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
12 giant tiger prawns, shelled and de-veined (tails intact) 1/2 cup butter 1 cup freshly - squeezed orange juice 2 tablespoons sherry 1 teaspoon grated orange zest 2
minced green onions (tops and white parts) 1 teaspoon freshly grated
ginger root 1 orange, thinly
sliced for garnish
12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin
slices fresh
ginger 4 diagonal - cut thin
slices green onion 1 clove garlic,
minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash of dark soy sauce
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed,
sliced into rings 1 cup chopped shallots 5 cloves garlic,
minced 2 tablespoons finely chopped fresh
ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and
minced 1 cucumber, peeled and cut into thin
slices 2 tomatoes,
sliced 1 onion,
sliced into rings 1 1 - inch piece of
ginger, peeled and finely
minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then
minced * 1 1/2 cups peeled, matchstick sized pieces of
ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion,
sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly
slices
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and
minced or crushed 1 tablespoon grated peeled fresh
ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
Ingredients 1/4 cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh
ginger, grated 2 cloves garlic,
minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4 cups small broccoli florets 1 cup onion, vertically
sliced (not pictured) Sesame seeds for garnish
cans of chunk light tuna in water 1/4 cup
minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic
Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8
slices of cucumber 4
slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...
Stir in the
minced garlic and
ginger and half of the
sliced green onions.
2 tablespoons oil (ghee / coconut oil) 1 medium onion,
sliced 2 cloves garlic,
minced 1 teaspoon freshly grated
ginger 2 - 3 tablespoons Thai red curry paste (start with 2 and add more if you want it spicier) 2 cups (approx.)
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp
minced fresh
ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps
sliced
2 tablespoons coconut oil 1 brown onion,
sliced 2 garlic cloves, peeled and
minced 1/2 red capsicum (pepper), seeds and membrane removed,
sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated
ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout),
sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
Red Curry Beef and Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut into slivers 8 oz cremini mushrooms,
sliced 2 tsp
minced ginger root 3 cloves garlic,
minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken broth 1/2 lb.
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp
minced fresh
ginger 2 garlic cloves, crushed 6 green onions,
sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and
sliced 1 cup bean sprouts salt and pepper
Ingredients 2 cloves garlic,
minced or pressed 1 Tbsp fresh
ginger,
minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions,
sliced diagonally for garnish
2 shallots,
sliced 2 garlic cloves,
sliced 2 tbsp
minced fresh
ginger 3/4 cup Arborio rice 1 cup dry white wine 3 cups chicken or vegetable stock 2 large roasted beets (for preparation, see here) 1 tbsp chopped fresh parsley 2 tbsp parmesan shavings 2 tbsp grated smoked mozzarella (optional) 1 cup chopped arugula (optional)
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly
slice it)- 1 2 - inch piece of
ginger, peeled and grated - 4 garlic cloves,
minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly
sliced - 1 head of boy choy, cut and washed
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh
ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some
minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 - 1/2 pound Flank Steak, Trimmed Of Fat And
Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon
Minced Fresh
Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
2 cups veggie broth 3 cups water 1 cup
sliced mushrooms 1 cup
sliced carrots 2 tablespoon Braggs Amino Liquids or to taste 1 teaspoon sesame oil 2 tablespoons rice wine vinegar or to taste 1/4 teaspoon red pepper flakes or to taste 3 garlic cloves 2 tablespoons
minced ginger 1/2 block tofu
Use your spiralizer to make zucchini noodles, or «zoodles» as they are called,
slice tomatoes,
mince garlic and grate
ginger.
* 3 Tablespoons vegetable oil * 1/3 cup
minced shallots * 1 Serrano pepper,
sliced into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne pepper * pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves garlic,
minced * 2 teaspoons grated fresh
ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)
minced fresh
ginger 1 cup shitake mushrooms,
sliced 1 cup white cabbage, shredded 1 cup carrot, shredded 1 cup garlic sprouts or chives (I used 1/2 cup chives and added 1 large clove garlic,
minced) ~ 1/4 tsp.
firm tofu, cut into cubes / 1 onion,
sliced / 2 cloves garlic,
minced / 1 ″ piece of
ginger, peeled and
minced / 1 can coconut milk / 1 - 2 T curry powder / Salt & pepper / 1/2 t chili garlic sauce — the heat can be adjusted to your own taste
In a small pot add 1/2 cup Grapeseed Oil, 2 Thinly
Sliced Scallions, 2 cloves
Minced Garlic, 2 whole Star Anise Pods, 1 tablespoon Crushed Red Pepper, and 1 tablespoon Grated Fresh
Ginger.
Ingredients: 1 Tbsp olive oil 1 tsp
ginger, minsed 1 clove garlic,
minced 6 cups baby bok choy, bottom part removed 1/2 carrot, julienned 7 oz baked organic tofu,
sliced 1/2 -LSB-...]