Finely chop ginger root in a food processor or shred using large holes of a cheese grater.
Pour 1 cup of boiling water into processor or put shredded ginger into a small bowl and cover with boiling water.
Let stand 30 minutes.
For marinade:
Combine vinegar, sherry, soy sauce, ginger root, garlic and red pepper.
Set 2 tablespoons mixture aside. Pour remaining marinade into a plastic bag.
Close bag; refrigerate 1 hour, turning once.
Peel and seed the squash.
Cut it into 1/2-inch cubes.
Put the squash, ginger root and apple juice into a lightly-oiled baking dish.
Cover and bake in a 350\u00b0 oven for 50 to 60 minutes. Sprinkle on the nutmeg just before serving.
Heat the oils in a large skillet over medium heat.
Add the ginger root and saute about 1 minute.
Add asparagus (broccoli can be substituted when asparagus is not in season).
Stir quickly, just until crisp-tender, about 2 minutes.
Stir in the soy sauce. Transfer to a serving platter and serve immediately or cover and refrigerate.
In a medium bowl, mix soy sauce, red wine vinegar, white wine, honey, fresh ginger root, garlic and crushed red pepper flakes. Place in an appropriately sized sealed container with desired type of meat. Shake well to coat. Allow meat to marinate in the mixture at least two hours before cooking.
he flour, baking powder, ground ginger, cinnamon and salt. Set aside
Peel ginger root slices into tissue-thin slice.
Crush.
Add to water. Bring to a boil.
Simmer for 18 to 20 minutes.
Mix cinnamon and sugar, stir into ginger root mixture until dissolved. Remove ginger root, discard.
Cut walnuts into fine pieces.
Cut pine nuts into small pieces.
Pour ginger tea into cup.
Add small amount of nuts and dates to each cup.
Combine soy sauce, sugar, ginger root and garlic in a large
Bring water, 1 tablespoon salt and ginger to boil.
Add whole chicken.
Cover and immediately turn to lowest heat for 25 minutes. Turn chicken over and allow to stand another 25 minutes at lowest heat, covered.
Remove chicken from broth and rinse quickly with cold water; drain.
Freeze broth for later use or add vegetables and serve as a first course soup.
till pink within, transferring it with a slotted spoon as it
-inch strips on diagonal with knife almost parallel to cutting
up onion and 1 teaspoon ginger root.
Bring to a brisk
Shell and devein shrimp. Rinse shrimp under running cold water.
In a bowl, mix shrimp with soy sauce, minced ginger root, cornstarch, crushed red pepper and garlic.
Set aside.
Trim ends from green beans.
In a 12-inch skillet over high heat, in 1/2-inch boiling water, heat green beans to boiling. Reduce heat to low. Cover and simmer 5 to 10 minutes until green beans are tender-crisp; drain. Wipe skillet dry.
Rinse chicken and pat dry.
Cook chicken in a 10-inch skillet in hot margarine over medium heat about 10 minutes or until tender enough to easily pierce with fork.
Remove from skillet; cover to keep warm.
Drain peaches, keeping the syrup.
Add water to the syrup to make 3/4 cup total.
Blend with the cornstarch and ginger root.
Add to skillet.
Cook and stir until thickened and bubbly. Add peaches and water chestnuts and season to taste with salt and pepper.
Spoon over chicken; serve with rice.
f a large baking pan with onion slices; set aside.
nd ginger root into orange juice.
Line a medium baking dish with
he ginger into chunks and place them into a bowl. Sprinkle with
Peel garlic cloves and smash them.
Peel ginger root and smash them.
Put ribs in a pot on top of the stove, covered with garlic and ginger.
Turn heat on medium-high; cook for 45 minutes. Uncover and pour oyster sauce over ribs.
Mix water in oyster sauce bottle 1/2 full.
Shake well and pour over ribs.
Cover and continue to cook at medium heat for 15 minutes.
Uncover, add 1 cup sugar, mixing well.
Cover and continue to cook for 15 minutes.
Uncover and turn off heat.
Allow ribs to air cook.
Eat 'em up.
Into an empty 2-liter soda bottle, put the ginger root, sugar, yeast, and lemon juice. Fill the rest of the way with water. Screw the cap onto the bottle as tight as possible. Shake the bottle well, then leave at room temperature until the bottle is too hard to squeeze, about 2 days. Refrigerate. To serve, pour through a tea strainer.
Preheat oven to 375\u00b0.
Combine ginger root with 1/4 cup sugar over medium
heat until sugar is melted, stirring constantly in heavy skillet or pan.
Let cool.
Stir in lemon rind.
Cream butter and 1/2 cup sugar.
Beat until smooth.
Beat in eggs and buttermilk.
Add flour, salt and soda.
Beat until just smooth. Stir in ginger mixture.
Bake at 375\u00b0 for 15 to 20 minutes.
Makes 16 muffins.