inegar and Sesame Ginger Dressing. Toss everything together well. Marinate the ingredients for 1
Whisk dressing ingredients together and set aside.
If using frozen green beans and/or broccoli, follow microwave directions on packaging.
Microwave fresh green beans with water in covered bowl on HIGH for 2 to 3 minutes.
Stir the green beans and add the fresh broccoli.
Cover and microwave together on HIGH for 2 minutes.
Drain green beans and broccoli.
Mix in dressing while vegetables are still warm.
Let vegetables chill in refrigerator until ready to serve, or at least 5 to 10 minutes.
Combine shrimp, snow peas, chives, spinach and avocado in a large bowl.
To make the ginger dressing, press grated ginger between 2 spoons set over a medium bowl. Reserve juice in bowl, discard ginger solids. Whisk in olive oil, lemon juice and sugar. Season.
Just before serving, pour dressing over salad and toss to combine. Season.
Cook spaghetti, according to package directions.
Rinse in cold water; drain.
Prepare frozen vegetables according to package directions; keep warm.
In bowl, combine peanut butter, sesame-ginger dressing and chopped cilantro. Stir in vegetables. Let cool.
Arrange orange slices on a platter. Top with cooked spaghetti and vegetable mixture.
ombine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together
eaves.
To make the ginger dressing, whisk together all ingredients. Season
Combine the chicken, green beans, tomatoes, onion, mint and cilantro in a large bowl.
For the ginger dressing, whisk all the ingredients in a small bowl. Season to taste.
Drizzle the dressing over the salad just before serving.
Ginger Dressing:
Place mirin, rice vinegar, ginger, sugar, oils and sesame seeds in a bowl and whisk until well combined. Set aside for 10 minutes.
Meanwhile, bring a saucepan of salted water to the boil over high heat. Add sugar snap peas and cook for 2 to 3 minutes or until bright green and tender.
Drain and refresh under cold water. Pat dry with paper towel.
Place sugar snap peas, avocado and salad leaves in a large bowl. Pour over dressing and toss gently to combine.
red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon
lemon juice, oil, garlic, jalapeno, ginger and cumin in a plastic
he millet on medium hear for 3 to 5 minutes, stirring
lly submerged. Poach the chicken for 30 mins (there should be
Whisk mirin and ginger in a small bowl.<
ver medium-high heat. Cook for 3-5 mins, or until
Note to make this recipe for three people use three small
To make the dressing, combine all ingredients in blender
Mix 3/4 cup Sesame Ginger dressing, black pepper, salt and onion
Preheat an outdoor grill for high heat and lightly oil
Combine all dressing ingredients in a blender, food processor or covered cruet and process or shake well until blended (I let my blender mince garlic I had sliced).
Combine salad ingredients except for sesame seeds into a large bowl. Toss well with dressing and sprinkle with sesame seeds to serve.
cup of the salad dressing for 20 minutes to marinate.