Heat wok until it smokes.
Add oil and heat until it shimmers and is about to start smoking.
Add ginger and garlic, stir fry until very fragrant, about forty seconds.
Add choy sum all at once, and stir fry very vigorously; water will escape from the greens immediately.
Add remaining ingredients, including water chestnuts if you are using them, and stir and fry until the leaves are wilted and the stems are just starting to wilt.
Immediately remove from heat and scrape into a heated serving platter and serve right away.
Cut squash in half; remove seeds. Peel away all outer rind of squash several times until only the deeply yellow parts of the squash are left.
Cut into thumbnail sized dice.
Steam squash until just tender (about 10 minutes). Do not overcook.
Drain cooking water into another sauce pan, boil down quickly with optional meat juices and optional extra butter, ginger and garlic.
When well reduced and liquid is almost syrupy, pour it over the squash. Toss with liquid and correct seasoning.
>Step 2: Peel the ginger and garlic. Use the white part of
peel ginger and garlic.
Put both together in a food processor or blender and chop until it's as fine as it will go (add a bit of water to it... not too much... just enough so that it's not hard on the blender!) Put into a glass jar and keep in the fridge.
Use in Indian/Thai/Chinese recipes or whenever ginger-garlic paste is called for.
Oil a frying pan and place over medium-high heat. Cook fish, turning once, until cooked to your liking.
Meanwhile, boil, steam or microwave Chinese broccoli until tender. Drain.
To make the ginger and garlic dressing, whisk together ginger, garlic, tamari and 1/3 cup water in a small bowl.
Drizzle fish with dressing and serve with Chinese broccoli.
UB:
Blend well together and rub into both sides of
cm (11/16) and lightly salt.
Heat a
bay leaves, cinnamon, peppercorns, cloves - and fry for about a minute
arrot, celery, cilantro stems, peppercorns and salt.
Fill the pot
>Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or
rowned; remove pork from pan and set aside.
Lower heat
Heat coconut oil in a large skillet over medium heat; add white onion slices (reserve green portions), ginger, and garlic and cook, while stirring, until fragrant, about 30 seconds.
Add coriander and cook an additional 30 seconds.
Toss in the shrimp and salt, and cook, continuing to toss, until shrimp are opaque, 2 to 3 minutes.
Stir in the onion pieces and cook until wilted, 10 to 15 seconds; season with lemon juice and pepper.
Serve with lemon wedges.
Place the lentils in a large saucepan and add the water. Boil until mushy.
Heat the oil in a large frying pan and fry the onions until golden. Drain half of them with a slotted spoon and reserve in a separate bowl.
Add the ginger and garlic pastes to the pan and stir for a few seconds. Stir in the tomatoes and the chili powder and cook until soft.
Season with salt and stir in the cooked lentils.
Serve hot, topped with the reserved fried onions and a sprinkling of cilantro leaves.
/2 Tablespoon, add chili, ginger and garlic, cook for a minute, add
oil with cooking oil spray and place the fish on the
Place rice in large sieve; rinse under cold running water until water runs clear.
Drain.
Heat oil in heavy large saucepan over medium-high heat.
Add ginger and garlic; stir until fragrant, about 30 seconds.
Add rice and stir 3 minutes.
Stir in broth and salt.
Sprinkle cilantro over.
Bring to boil.
Reduce heat to medium-low; cover and cook until rice is tender, about 18 minutes. Remove from heat; let stand covered 10 minutes.
Fluff rice with fork.
Transfer to bowl and serve.
Soak or prepare the rice noodles according to the package directions.
Drain and set aside.
Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
Add the scallions, chili, carrots and snow peas.
Cook, stirring, for 2 minutes.
Stir in the salt.
Add the noodles and toss to coat.
Remove from the heat.
Stir in the sesame and chili oil.
Garnish with cilantro or parsley.
Serve at once.
Enjoy!
Heat oil in a large skillet over medium heat.
Add garlic and ginger and cook 1 minute.
Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender.
Season, to taste, with salt and black pepper.
bsp of the oil, parsley and garlic in a small bowl. Season
Melt butter in a medium saucepan and combine with oil.
Add the ginger and garlic and saute for 1-2 minutes.
Stir or whisk in the flour and cook for 3-4 minutes.
Slowly add the milk, still whisking.
Cook over lowest heat for 5 minutes.
Add the orange juice, zest, and pepper to taste.
Cook for another 10 minutes, stirring occasionally.