Tag Archives: Ginger

Vietnamese Caramel Chicken

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This  main dish is an addictive take on ga kho gung, a spicy Vietnamese caramelized chicken with ginger and fish sauce, that is sweetened with onions, carrots, garlic, and light brown sugar.

Adapted from LAURA REGE
Food & Wine Magazine
January 2018

Serves 4

Ingredients:
4 whole chicken legs (2 1/2 pounds)
Kosher salt, to taste
Fresh ground black pepper, to taste
4 tablespoons canola oil, divided
I medium white onion, thinly sliced
1 large carrot, julienned
4 garlic cloves, minced
2 teaspoons ground ginger
1/2 cup light brown sugar
3 tablespoons rice vinegar
2 tablespoons fish sauce
2 whole Vietnamese Red Bird Chilies
1 Jalapeño pepper, sliced
2 tablespoons chopped cilantro or scallions, for garnish (optional)

Directions:
Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.

Return skillet to moderate heat. Add remaining 2 tablespoons oil, onions, carrots, garlic, and ginger powder; cook over moderate heat, stirring occasionally, until softened, about 2 minutes.

Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add the jalapeño, and toss to coat in sauce.

To serve, transfer chicken to a platter, and drizzle sauce over the chicken. Garnish with cilantro or scallions, if desired.

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Sesame Chicken and Green Beans

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This dish is version of the classic Chinese dish Mala jiding where crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor.

Sesame chicken , also called Chinese Sesame Seed chicken ,is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world. Traditionally made with green bell peppers. It is sometimes, but not always, served with vegetables such as broccoli and Chinese baby corn.The dish is also similar to General Tso’s Chicken and Orange Chicken, but the taste of the Chinese-based sesame chicken is sweet and savory flavor rather than a hot and spicy, like General Tso’s Chicken and Orange Chicken.

Whatever the case may be, this Chinese take-out classic can be made in your own kitchen and can be enjoyed by all.

Serves 4 to 6

Ingredients:
1 1/2 pound boneless, skinless chicken thighs

For the Marinade/Batter:
1 egg white
6 Tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 Tablespoons Shaoxing wine, or sherry vinegar, or dry sherry
1 teaspoon kosher salt
4 Tablespoons all-purpose flour
4 Tablespoons cornstarch
4 Tablespoons water
1 teaspoon baking powder

For the Sauce:
3 Tablespoons toasted sesame oil
1 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon chile sauce, or Sambal Oelek, or Sirracha
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tablespoons Shaoxing wine, or sherry vinegar,or dry sherry
1/2 cup sugar
2 Tablespoons low-sodium soy sauce
Peanut oil, for deep-frying
Salt, to taste
3 Tablespoons toasted sesame seeds, for garnish
2 to 3 Tablespoons finely chopped scallions, for garnish

Cooked green beans, for serving

Directions:
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch.

Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 ºF. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste.

To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and serve over the green beans.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

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Sesame Shrimp and Pork Meatballs with Noodles

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Shrimp and Pork Meatballs combined with bok choy, and lo mein makes for a fun twist on an old classic, and an awesome dinner for 4 in less than 30 minutes!

Serves 4

Ingredients:
¾ pounds ground pork
1/2 pound large (16-20 count) shrimp, devined, shelled and minced
1 egg white
Freshly ground black pepper, to taste
6  tablespoons soy sauce divided
¼ cup sesame seeds
4 tablespoons olive oil
One 8-ounce package lo mein noodles
1 bunch scallions
1/2 pound baby bok choy
1 tablespoon minced ginger
2 tablespoon minced garlic
1 medium red sweet bell pepper, sliced

Directions:
Mix the ground pork,  minced shrimp, and egg white with 2 tablespoons of the  soy sauce. With wet hands, form meat into 16 equal balls. Sprinkle the sesame seeds on a plate and roll the balls through, so they are completely coated with sesame seeds.

Heat half the oil in a large skillet and cook the meatballs over medium heat for 2 minutes. Cover the skillet and reduce the heat to low. Steam for 7 minutes., or until cooked through.

While meatballs steam, prepare the noodles according to package directions until al dente. Slice the scallions and bok choy. Heat remaining oil in a wok or skillet and stir-fry the ginger, garlic, and peppers for 2 minutes. Add the bok choy and the remaining soy sauce. Sauté for 3 minutes, or until peppers are tender. Stir in the noodles and green onions. Divide the noodles onto 4 plates and top with the meatballs.

Serve with extra soy sauce to taste, on the side.

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Thank you so much!

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Pumpkin and Sage Ravioli with Spiced Apples and Pecans

 Why not whet your guests’ appetites for this Thanksgiving Dinner with  this impressive sweet and savory starter!

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Serves 4

Ingredients:
6 ounces whole pecans, shelled
1 Gala apple (See Cook’s Notes)
1 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon allspice
1/8 teaspoon ginger
Dash of nutmeg
Pinch of salt
1 Tablespoon unsalted butter
One 9- ounce package Pumpkin and Sage  Ravioli (See Cook’s Notes)

Directions:
Prepare ravioli according to package directions. While ravioli boils, add the cinnamon, sugar, a chop the pecans, allspice, ginger, nutmeg and salt in a small bowl. Slice the apple in 4 quarters, and then slice the quarters into 1 inch slices. Toss the apples in the spiced sugar mix.

In a large skillet, melt the butter, add chopped pecans and apple, and sauté for 1 minute. When ravioli is ready, drain and arrange on the plate. Top the ravioli with pecan-apple mix, and serve.

Cook’s Notes:
Any variety of apple can be substituted for  the Gala apple.

Most grocery stores and large supermarkets carry various brands of fresh and frozen ravioli. If Pumpkin and Sage ravioli is not available in your area, a plain ricotta cheese ravioli can be used in this recipe as an alternative.

All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

Lemon Pepper Shrimp

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This is my version of P.F. Chang’s China Bistro Lemon Pepper Shrimp. Basically, the dish is a   wok-crisped shrimp stir-fried with celery, bean sprouts, scallions and fresh lemon slices in an aromatic black pepper sauce.

Chefs at P. F. Chang’s  cook most dishes in heavy woks over extremely high heat with sparks flying and flames nipping at their noses. The special stove is designed so that the tall fires work at the back end of the wok, away from the chef. The well-ventilated stove is built with a steady stream of running water nearby to thin sauces and rinse the woks after each dish is prepared. Like most home cooks, I don’t have one of those super efficient  professional stoves at home. So the challenge for me was to tweak this recipe for standard kitchen equipment. Using a regular electric range  and  a large cast iron skillet, I was able to recreate  the dish  in my kitchen.

Another thing to consider is that the sauce is key to this  dish.  The kitchen  staff and line  cooks move extremely fast back in those P.F. Chang’s kitchens. The chefs are well-trained, but they eyeball measurements for sauces with a ladle, so each wok-prepared dish is going to come out a little different each and every time it is made.  Just like home cooking, the and measurements at the restaurant aren’t exactly scientific.

With all that being said,the shrimp is lightly breaded in cornsatarch and flash fried in oil. For best results, strain the shrimp out of the oil, add it back to the pan with the sauce, and you’ve got yourself pretty good dish just as  tasty  as the original!

Serves 2

Ingredients:
For the Sauce:
1 Tablespoon vegetable oil
2 Tablespoons chopped garlic
1/2 teaspoon minced ginger
1/3 cup soy sauce
3/4 cup water
2 teaspoons cornstarch
1/4 cup dark brown sugar
2 teaspoons lemon juice
2 teaspoons coarsely ground black pepper

For the Shrimp:
1 pound medium raw shrimp (31/40 count), shelled and deveined
1/2 cup cornstarch
1 cup vegetable oil
4-6 thin lemon slices, each cut into quarters
1 teaspoon vegetable oil
2 large green onions, sliced  diagonally
2 celery stalks, sliced  diagonally
1 cup bean sprouts

Directions:
Make sauce by heating 1 tablespoon oil in a wok or large saucepan over medium heat. Saute garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat.

Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better.

Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and saute for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and discard the  oil. Replace shrimp back in the wok along with the lemon slices, saute for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp.

As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the scallions into 3-inch lengths. Add the scallions, celery and bean sprouts to hot oil along with a dash of salt and pepper. Saute for 2 to 3 minutes until  the scallions begin to soften.

Remove from the heat and build the dish by adding the stir fried vegetables to a serving plate. Add the shrimp over the vegetables, garnish with scallions and serve.

 

TODAY.com Parenting Team FC Contributor

Shrimp In Thai Coconut Sauce

 

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Coconut milk flavored with peanut butter makes a classic Thai inspired, creamy sauce with bell peppers and sautéed shrimp for an easy dinner.

Serves 4

Ingredients:

1 pound jumbo shrimp
4 Tablespoons vegetable oil, divided
2 gloves garlic, minced or pressed
¼ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
½ onion, peeled and sliced
½ red bell pepper, seeded and sliced
½ orange bell pepper, seeded and sliced
½ yellow bell pepper, seeded and sliced
1 ½cups coconut milk
4 to 6 Tablespoons  fish sauce, or to taste
2 Tablespoons peanut butter
2 Tablespoons fresh lime juice
1 Tablespoon brown sugar
2 teaspoons ground ginger
1 teaspoon ground turmeric
2 Tablespoons purple Thai basil leaves, torn
2 Tablespoons cilantro, chopped
1 scallion, sliced,  for granish
1 red hot Thai chile pepper, thinly sliced , for granish

Directions:

Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and  crushed red pepper flakes. Toss to coat and let marinade for 10 minutes.

Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl. Add 1 tablespoon of oil and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

In another bowl  mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar, ginger and turmeric and stir well. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil,  scallion and Thai chile peppers.

TODAY.com Parenting Team FC Contributor

Yuan Yang Shrimp

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The Chinese name for this dish is Yuan Yang Shrimp. Pairs of mandarin ducks are also know as yan yang, or love birds, because they are always seen together. The often symbolize affection and happiness. This dish is usually part of banquet.

 

 

Serves 4

Ingredients:

1 pound shrimp uncooked
1 pinch salt
1egg white
1 Tablespoon cornstarch, mixed with water to make paste
6 ounces  snow peas
1 cup vegetable oil
12teaspoon salt
1 teaspoon light brown sugar
1 Tablespoon scallions, finely chopped
1 teaspoon ginger, finely chopped
1  Tablespoon light soy sauce
1  Tablespoon dry sherry , or Chinese rice wine
1 teaspoon  hot bean sauce
1  Tablespoon tomato paste

 

Directions:

Peel and devein the shrimp and mix with the pinch of salt, the egg white and the cornstarch past.

Top and tail the snow peas.

Heat about 2 to 3 tablespoon of the oil in a preheated wok and stir fry the snow peas  for about 1 minute and then add the salt and sugar and continue stirring for another minute, remove and place in the center of a serving platter.

Heat the remaining oil, par cook the shrimp for 1 minute and then remove and drain.

Pour off the excess oil, leaving about 1 tablespoon in the wok and add the spring onion and ginger to flour the oil.

Add the shrimp and stir-fry for about 1 minutes, then add the soy sauce and wine or sherry and blend well and place about half of shrimp at one end of the platter.

Add the hot bean sauce and tomato paste to the remaining shrimp in the wok and blend well and then place the red shrimp and the other end of the platter and serve.

TODAY.com Parenting Team FC Contributor

Spiral Carrot Noodle Salad with Ginger Lime Peanut Dressing

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Spring time brings and abundance of fresh produce in the local supermarkets and farmer’s markets .
I am always looking for meals that take less cooking in the kitchen, and mostly raw if possible.Such is the case with spring vegetables, which are perfect for leaving raw, keeping the nutritional value intact.

Using a spiral vegetable slicer. It gives good noodle.This handy little gadget is  much easier to use than a mandoline or vegetable peeler. You can purchase a GEFU SpirelliSpiral Slicer or a Paderno World Cuisine Spiralizer, which is another incredible kitchen gadget perfect for  spiralizing all sorts of hearty  vegetables like sweet potatoes, beets and butternut squash into noodles.

But if  you don’t have a spiral slicer, you can simply grate the carrots with a box grater to make this recipe.

You can even spiral carrots. Carrots remotely taste like pasta, but as a vegetable, it can offer a vegetarian,  paleo option for those looking for something off the beaten path.The carrot noodles are crisp and fresh and the ginger-lime peanut sauce makes your taste buds  spin. And the bonus is  that recipe is ever so simple and requires zero cooking, because let’s face it, who wants to spend time over a hot stove during this time of year. Also, this is  the perfect dish for “Meatless Mondays”.

Serves 4 to 6

Ingredients:
For the Carrot Pasta:
5 large carrots, peeled and spiraled into noodles
1/3 cup roasted cashews or peanuts
2 Tablespoons fresh cilantro, finely chopped

For the Ginger-Lime Peanut Sauce:
2 Tablespoons creamy peanut butter
4 Tablespoons coconut milk
A pinch cayenne pepper
2 large cloves garlic, finely chopped
1 Tablespoon fresh ginger, peeled and grated
1 Tablespoon lime juice
Kosher salt,  to taste
Sliced scallions, for garnish

Directions:
To Prepare the Ginger-Lime Peanut Sauce:
Combine all ingredients in a small bowl and mix together until smooth and
creamy.

To Prepare the Carrot Pasta:
Wash carrots well, peel them, and pat them dry.Using your spiral slicer, make noodles out of all of the carrots. It will be more difficult to make the noodles once there is only a few inches of carrot left, so you can grate what’s left of the carrot.

To serve, place the carrot noodles into a large serving bowl. Pour the Ginger-Lime Sauce over the noodles and gently toss together. Garnish with roasted cashews or peanuts, scallions and freshly chopped cilantro.

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Scallops with Orzo, Tomatoes and Ginger

Recipe Adapted from Eric Ripert

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Serves 4
Ingredients:
1 cup orzo or other tiny pasta
One 1-inch piece of fresh ginger, peeled, coarsely chopped
1 large stalk of fresh lemongrass, tender inner core of  bottom third only, coarsely chopped
1/4 cup vegetable oil
1 1/4 pounds cherry tomatoes
3 Tablespoons chopped basil
1 Tablespoon fresh lemon juice
Kosher salt, to taste
Freshly ground pepper, to taste
1 1/2 pounds large sea scallops

Directions:
In a saucepan of boiling salted water, cook the orzo, stirring occasionally, until al dente, about 5 minutes. Drain.

Meanwhile, in a mini processor, mince the ginger with the lemongrass. Heat 2 tablespoons of the oil in a medium skillet. Add the ginger and lemongrass and cook over moderately high until fragrant, about 2 minutes. Add the tomatoes and cook, stirring, for 1 minute. Add 2 tablespoons of the basil and the lemon juice and season with salt and pepper.

In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the scallops, season with salt and pepper and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook for 1 minute longer.

Mound the orzo in shallow bowls or on plates and top with the tomatoes and scallops. Sprinkle with the remaining 1 tablespoon of basil and serve.

Kung Pao Fried Chicken

East meets the Deep South with this spicy version of Kung Pao Chicken.
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Serves 4

Ingredients:
1/2 cup honey
1/4 cup minced fresh ginger
1 quart plus 2 Tablespoons canola oil
1 small onion, minced
3 garlic cloves, minced
2 Tablespoons mirin
3 Tablespoons unseasoned rice vinegar
3 Tablespoons low-sodium soy sauce
3 Tablespoons soy sauce
2 Tablespoons black bean paste
1 Tablespoon sambal oelek
1 cup whole wheat flour
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
6 chicken drumsticks
1/4 cup salted roasted peanuts, chopped
3-4 scallions, minced

Directions:
In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool, then strain the honey into a bowl.

In a medium saucepan, heat the 2 tablespoons of canola oil. Add the onion and cook over low heat, stirring, until softened, about 4 minutes. Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes. Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes. Add both soy sauces and the black bean paste and simmer just until slightly thickened, about 1 minute. Stir in the sambal oelek.

Season the flour with salt,garlic powder, onion powder, salt and cayenne pepper In a large, deep skillet, heat the 1 quart of canola oil to 350°F on a deep-fry thermometer. Dredge drumsticks in the seasoned flour; add the drumsticks and fry over moderate heat, turning occasionally, until crisp and golden and an instant-read thermometer inserted near the bone registers 160°F, 20 to 25 minutes; be sure to maintain the oil temperature at 350°F. Drain the drumsticks and blot with paper towels.

Transfer the drumsticks to a large bowl and toss to coat with the sauce. In a shallow dish or pie plate, combine the peanuts and scallions. Roll the drumsticks in the peanut-scallion mixture, drizzle with the ginger honey and serve.