Carrot Ginger Soup
Ingredients:
- 3 Tbsp unsalted butter
- 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
- 2 cups chopped white or yellow onion
- Salt
- 1 teaspoon minced ginger
- 2 cups chicken stock or vegetable stock
- 2 cups water
- 3 large strips of zest from an orange
- Chopped chives, parsley, dill or fennel for garnish
Ginger Beef Stir Fry
Ingredients:
Beef and stir-fry
Beef and stir-fry
- 1 1 1/4 to 1 1/2 lb top sirloin steak
- 1 Tbsp cornstarch
- 2 Tbsp vegetable oil (preferably peanut)
- 1 Tbsp sesame oil (optional)
- 3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens
- 2 cloves garlic, thinly sliced
- 2-3 hot chilis, preferably red serranos, seeded, sliced
- 1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes
- 1/2 cup loosely packed, chopped cilantro
- 2 Tbsp unseasoned rice vinegar
- 5 Tbsp soy sauce
- 1 Tbsp honey
- 1 Tbsp peeled, grated fresh ginger
- 1 teaspoon chile pepper flakes
- 1 teaspoon ground cumin
Procedure:
- Cool the steak for 30 minutes and slice into strips. Cut the steak into thin slices.
- In a medium bowl whisk soy sauce, vinegar, grated ginger, honey, red chili flakes, and cumin. Mix the beef with the mixture for 30 minutes and place up to 4 hours in the fridge.
- Mix cornstarch with 2 tablespoons of cold water to make a slurry in a small bowl
- Heat the oil over high heat. As the oil is heating up up the beef on the pan and separate into small batches. Cook the beef until just brown outside but rare inside, no more than 1 minute. Then transfer the beef into a bowl.
- When the beef is done cooking stir fry the chili, ginger and the garlic. Stir fry it for 30-40 seconds then add the ginger and add 30-40 second to stir fry.
- Put the beef back into the pan then add the cornstarch slurry. Then add everything together and mix well.
- Remove the finished product form the pan serve with steamed rice.
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Ginger Chicken with Almonds
Ingredients:
- 4 boneless, skinless chicken breast halves (1 1/2 - 2 lbs. total)
- 2 teaspoons ground coriander
- 1 teaspoon grated fresh ginger plus ¼ cup julienned fresh ginger (see How to Peel, Chop, and Grate Ginger)
- 4 teaspoons canola oil or rice bran oil (or other high smoke point oil)
- 2 teaspoons white-wine vinegar
- 1 teaspoon of cornstarch*
- 1/2 teaspoond kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 large scallions (or 6 small), trimmed
- 1/2 cup mango chutney, large pieces chopped
- 1/4 cup chicken broth**
- 1 teaspoon minced garlic
- 1/4 cup sliced almonds, toasted
Procedure:
- Slice the chicken into a half inch thick pieces. Whisk the ground coriander, grated ginger, 2 teaspoons of the oil, vinegar, corn starch, salt, and pepper in a medium bowl. Add the chicken and marinate at room temperature for 15 minutes.
- Slice white parts of scallions. Julienne green parts then set aside.
- In a small bowl stir the chutney, broth, and garlic.
- Heat the remaining 2 teaspoons of oil in a non-stick skillet over medium-high heat. Add scallion whites and julienned ginger and stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes.