With motor running, gradually add
reserved ginger oil and blend until emulsified; season vinaigrette with salt.
Not exact matches
1 pound fajita - style beef strips 2 tablespoons cooking
oil 1 egg, separated,
reserving the white 1/2 cup dried red chile pods, coarsely chopped 2 tablespoons fresh
ginger, peeled and chopped 1 tablespoon chopped scallions 1 teaspoon white sugar 1 tablespoon soy sauce 1/2 teaspoon salt
Pour the coconut aminos and avocado
oil — topped with
ginger and green onions (white parts)--
reserved the green part for later 3.
* 3 Tablespoons vegetable
oil, divided * 1 pound boneless beef stew meat, cubed * 2 medium onions, chopped * 4 cloves garlic * 14.5 ounce can diced tomatoes, drained (
reserve the tomato juice) * 1 Tablespoon grated
ginger * 4 Serrano peppers, quartered lengthwise * 1 green bell pepper, thinly sliced * 1 cup beef stock * 3/4 pound baby spinach * Salt and pepper to taste
At this point, you should still have
reserved 1 tbsp tamari and 1 tbsp sesame
oil, along with the remaining garlic,
ginger, and scallion.
oil in same skillet and cook garlic,
ginger, and
reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes.
ingredients CREAMED SPINACH: 2 tablespoons olive
oil 1/2 onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/2 teaspoon freshly grated nutmeg 1 teaspoon ground
ginger 1 10 - ounce boxes frozen spinach (thawed, drained) 2/3 cup coconut cream 1/2 cup panko bread crumbs 1/3 cup unsweetened coconut flakes Kosher salt and freshly ground black pepper (to taste) TURKEY BREAST: 1 turkey breast half (boneless, skin - on, butterflied) 1/4 cup olive
oil Kosher salt and freshly ground black pepper (to taste) Butcher's twine PAN GRAVY: pan drippings (
reserved from cooked turkey) 2 tablespoons unsalted butter 2 tablespoons all - purpose flour 3/4 cups chicken stock Kosher salt and freshly ground pepper (to taste)
1/2 Cup Dried Cranberries (I buy organic fruit sweetened) 2 Teaspoons Stone Ground Mustard 1/8 Cup Apple Cider Vinegar 1 Teaspoon Salt 1/4 Cup Beet Juice (
reserved from roasting the beets) 1 Tablespoon Fresh
Ginger 1/4 Cup EV Olive
Oil
2 fresh coconuts, drained, liquid
reserved, and cut in half 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive
oil 1 pound skinless chicken, cut in 1 - inch cubes 1 onion, minced 1 Scotch bonnet or habanero, stemmed, seeded and minced 1 tablespoon minced fresh
ginger 1 tablespoon chopped cilantro 2 teaspoons ground cardamom 2 teaspoons ground cinnamon 2 teaspoons curry paste (available in Asian markets) 1/4 teaspoon ground cumin 1/4 teaspoon ground cloves 1 tablespoon cornstarch 1/2 cup light cream 1 large ripe mango, peeled and diced Garnishes: Chopped fresh cilantro,
reserved toasted grated coconut
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar,
ginger, garlic, sesame
oil and Sriracha; set aside,
reserving 2 tablespoons.
Cups 2 teaspoons vegetable
oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh
ginger, peeled and finely grated,
reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use