oaching liquid.
For the ginger rice, rinse the rice in
Bring a wok or large frying pan of water to a boil. Line a bamboo steamer basket with parchment paper. Place fish in basket and season to taste. Scatter with ginger, cover and steam over simmering water 3-4 mins.
Meanwhile, toss together spring onions and cilantro. Sprinkle half the herbs onto fish and steam 3-4 more mins, until cooked. Transfer to a serving plate.
For the sauce, combine soy sauce with sesame oil and drizzle onto fish. Sprinkle with remaining onion and cilantro and serve with rice and bok choy.
Crush ginger using mortar and pestle to make fine paste.
Add garlic; crush with ginger.
Remove to small bowl; whisk in salt, sugar, vinegar and oil.
In bowl, mix tomatoes, onion and coriander.
Add salad dressing; toss lightly to coat.
Note: I often make this with a couple of cupfuls of cherry tomatoes, halving the larger ones.
Place the prepared squash in a lightly greased oven proof dish.
Dot with butter and sprinkle with ginger, brown sugar, salt & pepper.
Cover and bake in a 350F for 45 minutes, uncover and place 8\" from broiler to finish browning it for another 15 minutes or less - watch it doesn't get burnt.
Grind wasabi peas into powder with apinch of salt in a
and an Electric Mixer with 4-Quart Bowl.
Position
or direct heat. Make the ginger cream sauce.
Cut 1
ut. Brush inside and out with oil. Lay trout, spread open
Combine flour, brown sugar, soda, cinnamon, powdered ginger, nutmeg and salt in a large mixing bowl.
In a separate bowl, combine egg, milk pumpkin, yogurt and butter until well blended.
Add wet to dry, stirring just until evenly moistened.
Cook on nonstick griddle over medium heat until edges look dry - about 2 to 3 minutes per side.
Serve with ginger butter and real maple syrup.
To make the ginger butter, simply cream the chopped candied ginger into the butter, then chill before serving.
ring to a boil. Season with ginger, salt, pepper, and sugar. Cover
ccasionally.
Blend mayonnaise and ginger in food processor until smooth
ut side of butternut squash with olive oil and place on
r 9-inch square pan with nonstick cooking spray.
In
Preheat oven to 350\u00b0. Scrub unpeeled sweet potatoes; rub with vegetable oil. Pierce in several places with a fork and wrap in foil. Place directly on rack. Bake for 30 to 40 minutes. Cut a crosswise gash in top of each potato. In a bowl, beat butter with ginger until fluffy. Spoon into a serving bowl. Serve over sweet potatoes. Serves 12.
Bring water to a boil under a metal or bamboo steamer.
Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer.
Top with ginger and shiitakes, cover and steam 15 minutes.
Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment.
In a small saute pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions.
Drizzle plates with soy sauce.
Clean carefully Catfish with a little salt with water. I suggest you
olls, spread ginger sesame peanut dressing over tempeh, sprinkle with sesame seeds
n. Place 2 slices of ginger on each piece. Pour soy
nd ginger in a small bowl. Pat the fish dry with paper
Combine green onion, ginger, garlic, jalapeno, crab meat, mayonnaise,