Wasabi Ginger Sauce: in a separate bowl, mix together the fresh jalapenos, wasabi, horseradish, and powdered ginger.
Use a small amount of water if necessary.
This will make your\"Wasabi Ginger\" sauce.
Take 3 tablespoons of this sauce.
Cook Ziti Al dente, drain and Reserve.
Drain peppers place in food processor until almost liquid.
Pour into large bowl.
Add Wasabi Ginger Sauce and Olives.
Slowly mix in Olive oil.
Now add pasta and Cheese mix well and Serve.
Enjoy.
ombine all ingredients for Fiery Japanese Dipping Sauce and dip cooked beef
Combine soy sauce, lemon juice, oil, garlic, jalapeno, ginger and cumin in
asserole dish.
Add the sauce and cover with a lid
Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
Remove from pan, place on serving dish, top with sauce.
Apricot-Ginger Sauce:
Make sauce while chicken is cooking.
Cut ginger into wafer-thin slices, then into shreds.
Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.
AKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Heat all ingredients in a pot.
Bring to a boil, then reduce heat and simmer to thicken the sauce. (about 15 minutes).
Remove from heat and cool.
This sauce can be stored in an air-tight jar in the refrigerator.
ot, boil water and add Japanese soy sauce until re-boiled. Add
Place all ingredients in a small blender.
Blend till smooth.
Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted.
una on plate with dipping sauce in separate small serving bowls
Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
Stir in shrimp, cover and refrigerate between 3 hours and overnight.
Thread shrimp on skewers and grill just until opaque (about 5 minutes).
SAUCE:
In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
Dissolve cornstarch in orange juice and add to apricot mixture.
Stir just until sauce thickens.
Serve hot with shrimp.
Combine the orange juice, vinegar, ginger, and orange zest in a
lend the honey and soy sauce to make a glaze and
tir in the sliced peaches, ginger, cherry pepper and the cinnamon
To make sauce:.
Stir cornstarch with 2
lice about an inch of ginger root into thin rounds and
ilk, 3 tablespoons brown sugar, ginger, and cornstarch in a small
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
n medium heat. Cook onion, ginger, garlic and pepper, stirring, for