5 strips of Kombu (a hard, brittle sea vegetable that softens when soaked) Olive oil for pan 1 Onion, chopped 3 Large Carrots, thin rounds 1 T freshly
grated ginger Soy Sauce to taste 1/2 cup sesame seeds 1 T course sea salt
Not exact matches
4 ounces fresh coconut,
grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute
ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons
soy sauce 6 cups coconut milk, recipe here
1 cup chopped onion 1 tablespoon fresh thyme 1 teaspoon freshly ground black pepper 1 tablespoon ground allspice 1/4 cup vinegar 2 tablespoons
soy sauce 2 large tomatoes, chopped 1 tablespoon freshly
grated ginger 2 pounds pork tenderloin 1/4 cup Jerk Rub / Seasoning (see recipe)
grated ginger,
soy sauce and brown sugar with hot water to thin.
Mix the hoisin sauce,
soy sauce,
grated ginger, Sriracha, rice wine vinegar and
grated garlic in a large bowl or resealable plastic bag.
You'll need one can of mandarin oranges, some low - sodium
soy sauce, dried - ground
ginger, hoisin sauce, shredded but cooked chicken, four whole - wheat tortillas, a
grated carrot, zucchini, and four ounces of Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar.
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium
soy sauce 1/4 teaspoon dried ground
ginger 3 tablespoons hoisin sauce, divided 2 cups shredded cooked chicken 4 large whole - wheat tortillas 1 small carrot,
grated 1/2 medium zucchini,
grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar,
grated (about 1 cup)
I also substituted almond milk for the
soy milk and 1 tablespoon of freshly
grated ginger for the ground
ginger.
Made this with a honey
ginger glaze: 1 tablespoon each
soy sauce, honey, melted butter and
grated ginger, 1/2 tablespoon each olive oil and toasted sesame oil and 1large clove of minced garlic.
Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages, sliced -8 oz shittake & cremini mushrooms, sliced -1 tbsp
ginger, diced -1 tsp garlic,
grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp
soy sauce
4 tablespoons butter 1 cup diced carrots 1 cup diced red onion 1/2 lb frozen peas, thawed 8 ounces diced ham 4 cups cooked long grain rice 4 tablespoons
soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly
grated ginger 2 large eggs 4 green onions, chopped
YOU»LL NEED: 1 Tbsp finely
grated carrot; 1/4 tsp finely
grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp
soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.
To make
Ginger - Wasabi Dressing whisk together 1/4 cup seasoned rice vinegar, 3 tbsp canola oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, and 1 tsp grated fresh g
Ginger - Wasabi Dressing whisk together 1/4 cup seasoned rice vinegar, 3 tbsp canola oil, 2 tbsp
soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, and 1 tsp
grated fresh
gingerginger.
3 Tablespoons reduced sodium
soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon
grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh
ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
If you can't find
ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons grated peeled fresh ginger.View Recipe: Ginger - Soy Chicken Thighs with Scallio
ginger preserves, you can substitute 1/2 cup apricot preserves plus 2 teaspoons
grated peeled fresh
ginger.View Recipe: Ginger - Soy Chicken Thighs with Scallio
ginger.View Recipe:
Ginger - Soy Chicken Thighs with Scallio
Ginger -
Soy Chicken Thighs with Scallion Rice
My fish burgers made from a rotation of fresh tuna, salmon, cod or a combo chopped and gently mixed with
grated zucchini,
ginger, onion, sesame oil, avocado mayo, panko salt, pepper, then sautéed and served with a drizzle a
soy sauce, vinegar, sugar,
ginger sauce on a brioche bun.
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
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp
grated lime peel 1 Tbsp peeled, minced fresh
ginger 1 Tbsp chopped fresh cilantro 1 tsp low - sodium
soy sauce 1/2 tsp ground coriander Salt and pepper to taste Fresh lime wedges and cilantro leaves
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
To the skillet add the juice of the lime, red pepper flakes, fish sauce, honey, water,
soy sauce and the fresh
grated ginger.
To the skillet add the juice of a lime, 1 tablespoon of red pepper flakes, 2 tablespoons each of fish sauce, honey and water, 3 tablespoons of
soy sauce, and a tablespoon of fresh
grated ginger.
Gently combine the ground beef with
grated carrots, scallions,
ginger,
soy sauce and sriracha sauce.
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
Grated zest of 1 lemon Fresh
ginger, cut into a 1 - inch cube, peeled, and
grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
grated 2 tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free
soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
Mix
soy sauce, pineapple juice, brown sugar,
grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
Add the
grated garlic clove,
ginger,
soy sauce and Sriracha.
In a medium bowl whisk together the ponzu sauce,
soy sauce, fresh
grated ginger, garlic, sesame oil and red chili flakes.
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
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
Grated zest of 1 lemon Fresh
ginger, cut into a 1 - inch cube, peeled, and
grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesa
grated 1 tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free
soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
In a small bowl combine the
soy sauce, water, sesame oil, brown sugar, rice vinegar,
grated ginger, minced garlic, sesame seeds, and cornstarch.
Season the cooked quinoa with
grated ginger, finely chopped chili, coriander, lime juice, cider vinegar and
soy sauce.
In a bowl, combine 1/4 cup
soy sauce, 2 Tbsp water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice vinegar, 1 Tbsp
grated fresh
ginger, 2 cloves of minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch.
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.
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups
grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece
ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons
soy sauce 3 teaspoons sugar Salt to taste
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or
soy sauce 2 teaspoons
grated fresh
ginger 1 pinch ground cayenne pepper
Ingredients 1 package firm tofu 1 teaspoon vegetable oil 2 tablespoons
grated or finely minced
ginger 1 clove garlic, minced 2 tablespoons mirin or other white wine 2 tablespoons rice wine vinegar 1 tablespoon honey 2 tablespoons
soy sauce.
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
shitake mushrooms, stems removed (equal to about 2 - 3 mushrooms, sliced) 1/2 to 1 teaspoon
grated fresh
ginger 1 to 1 1/2 teaspoons low - sodium
soy sauce 1 to 1 1/2 teaspoons mirin (sweetened sake) or sweet white wine salt and fresh ground black pepper to taste
Ingredients 1/3 cup citrus juice (juice from one lime, 1 lemon, and about 2 Tbsp orange juice) Zest from one lime 1/2 cup reduced sodium
soy sauce 2 tsp rice vinegar 1/4 cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly
grated ginger * fresh cracked pepper pinch of red pepper flakes
2) Mix together
soy, red pepper paste, rice wine, oil, sugar,
grated garlic,
grated ginger, pepper and oil to make marinade.
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced into strips 1 tbsp Coconut Oil 1 tbsp
Soy Sauce 1/2 tbsp
Ginger,
grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
Steamed Banana Leaf Salmon 1/4 cup sake 1/4 cup mirin 2 tbsp
soy sauce 1/2 tsp
grated fresh
ginger 1/2 tsp lime juice salt 2 6 - oz.
My ultimate go - to is a quinoa bowl with a
ginger - sesame dressing — I just lightly sauté whatever veggies I have on hand, brown some tofu or tempeh or throw in some beans, and toss with a bunch of quinoa and my favourite dressing (roughly equal parts maple syrup,
soy sauce, and lime juice to two parts tahini, some
grated ginger and garlic, and cayenne to taste).
In a small saucepan, mix
soy sauce, pineapple juice, brown sugar,
grated ginger and garlic over medium heat.
Ingredients: 2 chicken breasts cut into pieces 2 tablespoons
soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown sugar 2 cloves of garlic, minced 1/2 teaspoon fresh
grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2 tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
What's in it: The sauce: 1 tablespoons sesame oil 1 tablespoons
soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely
grated fresh
ginger (I use a microplane) 1 teaspoons finely minced or
grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not into spicy)
Dip in sauce made with
soy sauce, rice vinegar, lemon juice, sesame oil, brown sugar,
grated ginger, garlic and sriracha.
Method for Grilled Tofu salad: Mix
soy sauce,
grated ginger, tomato ketchup together and whisk well.
Ingredients for Grilled Tofu Salad: Tofu / Bean Curd: 6 - 8 big cubes (firm or extra firm kind) Tomato (firm and meaty): 6 - 8 big chunks as the size of tofu
Soy sauce: 1 tbsp Tomato Ketchup: 1 and 1/2 tsp
Ginger: 1/4 tsp (
grated) Thai Basil or Cilantro: 1 tsp chopped (optional) Lime or lemon juice Party picks or tooth picks
In a medium bowl, whisk together 2 tablespoons oil, vinegar,
soy sauce, 2
grated garlic cloves,
ginger, chile paste, and 1/4 teaspoon salt.
For The Sauce: 4 Tablespoons
Soy Sauce 3 Tablespoons Oyster Sauce 1 Tablespoon Sriracha Sauce 2 Tablespoons Honey 1 Tablespoon
Grated Ginger Juice of 2 Limes 4 Green Onions, Minced 1 Tablespoon Rice Vinegar 1 Teaspoon Cornstarch 1/4 Cup Finely Chopped Peanuts