Ginger is a native of Southeast Asia that is available fresh, dried, ground, sliced, candied, green or mature. Every iteration of this root brings a different flavor or texture forward, making ginger as compatible with savory entrees as it is in desserts. Its flavor is both peppery and sweet, warm but also bright and zesty. Let ginger bring its special “snap” to your summer with this sampler of outstanding recipes.
- 1 cup low-sodium soy sauce
- 2 tablespoons lime juice
- 2 teaspoons freshly grated ginger
- 2 teaspoons hot sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, peeled and minced
- Place the soy sauce, lime juice, ginger, hot sauce, sesame oil and garlic in a jar with a tight-fitting lid. Cover and shake to emulsify. Use immediately or refrigerate until ready to use. If refrigerated, bring to room temperature for at least 20 minutes then shake and use.
- 4 inches fresh ginger, peeled
- 6 garlic cloves, peeled
- ½ cup white wine or white wine vinegar
- 1 teaspoon sugar
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon mustard powder
- ¼ teaspoon ground cinnamon
- 5 boneless, skinless chicken breasts, cut in chunks
- 2 tablespoons vegetable oil
- 1 small sweet onion, peeled and chopped
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooked rice
- In a small food processor, puree the ginger, garlic, wine or vinegar, sugar, paprika, cumin and cinnamon. Place the chicken in a large zip-top bag and add the spice mixture. Seal and refrigerate at least 4 hours.
- Remove the chicken from the refrigerator and allow to stand at room temperature for 30 minutes. Meanwhile, place the oil in a Dutch oven over high heat. Add the chicken and cook about 5 minutes. Stir occasionally to evenly brown.
- Add the onions and tomato paste, stirring well to combine. Add a half cup of water and season with the salt and pepper. Cover, reduce the heat to low and simmer 25 minutes. Serve hot over cooked rice.
- ¾ pound flank steak, cut into thin strips
- 3 tablespoons reduced-sodium soy sauce, divided
- 1 tablespoon red wine or red wine vinegar
- 1-inch piece fresh ginger, peeled and minced
- 1 teaspoon cornstarch
- ½ cup beef stock
- 1½ teaspoon hoisin sauce*
- ⅛ teaspoons sugar
- ⅛ teaspoon black pepper
- 2 t ablespoons vegetable oil, divided
- 1½ pounds fresh asparagus, cut into 1-inch pieces
- 1 large garlic clove, peeled and minced
- 3 cups hot cooked rice
- Place the flank steak in a large zip-top bag. Place 2 tablespoons of the soy sauce along with the wine or vinegar and ginger in a jar with a tight-fitting lid. Shake to emulsify, then pour over the steak. Seal the bag and refrigerate at least 2 hours in the refrigerator.
- Remove the steak from the refrigerator for 20 minutes before using. Meanwhile, whisk together the remaining soy sauce, cornstarch, stock, hoisin sauce, sugar and pepper. Set aside.
- Place a tablespoon of the oil in a wok over high heat. When hot, add the beef and stir-fry until no longer pink. Remove from the wok and add the remaining oil to the wok. When hot, add the asparagus and stir fry for 1 minute. Add the garlic and stir fry 1 minute longer. Add the cornstarch mixture, stirring for 3 minutes or until thickened. Return the beef to the wok and heat through. Serve over hot cooked rice.
- 1 pound Japanese soba noodles
- 2 cups shelled edamame (thawed if frozen)
- ½ cup reduced-sodium soy sauce
- ¼ cup firmly packed brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons orange juice
- 1 tablespoon minced fresh ginger
- 1 teaspoon sesame oil
- 1 large garlic clove, peeled and minced
- ½ teaspoon hot sauce
- 1 cup coleslaw mix
- 3 green onions, trimmed and sliced
- Fresh parsley leaves for garnish
- 3 tablespoons sesame seeds, toasted
- Cook the noodles and edamame according to the package instructions. Meanwhile, place the soy sauce, brown sugar, vinegar, vegetable oil, orange juice, ginger, sesame oil, garlic and hot sauce in a jar with a tight-fitting lid. Cover and shake to emulsify and set aside.
- Place the coleslaw mix and green onions in a large serving bowl. Drain the noodles and edamame and immediately transfer to the serving bowl. Add the dressing and toss to evenly coat. Garnish with the fresh parsley and sesame seeds. Serve warm.
- 6 tablespoons lime juice
- ¼ cup agave nectar or simple syrup*
- 2 tablespoons fresh ginger, peeled and finely minced or grated
- ¾ cup tequila**
- ½ cup pineapple juice
- 1 lime, cut into slices or wedges for garnish
- Place the lime juice, agave nectar or simple syrup and ginger in a large cocktail shaker and muddle. Add the tequila, if using, and pineapple juice as well as a few ice cubes if desired. Shake vigorously, and using a fine sieve, strain into ice-filled glasses. Garnish with lime and serve immediately.
- 2 tablespoons fresh ginger, peeled and finely minced or grated
- 2 tablespoons agave nectar or simple syrup Juice of 1 orange
- ¾ cup pomegranate juice
- ¾ cup chilled seltzer
- Fresh mint leaves for garnish
- Orange slices for garnish
- Place the ginger, agave nectar or simple syrup and orange juice in a large cocktail shaker and muddle. Add the pomegranate juice and ice. Shake vigorously. Using a fine sieve, strain into ice-filled glasses. Top off with chilled seltzer, stir and garnish with fresh mint and orange slices. Serve immediately.
Fresh ginger tips:
Select ginger that is firm and almost hard. Avoid those that have winkled skins.
Store unpeeled in the refrigerator for up to 3 weeks. Wrap in a dry paper towel and place in a supermarket produce bag in the crisper drawer. Check regularly.
Rhizomes can be frozen for up to 2 months. Cut into sizes that you typically use and wrap tightly in plastic wrap. Then place in a freezer bag, press out excess air, label, date and freeze. No need to thaw before use.
Bursting with spicy-hot flavor, ginger has a tough skin that requires removal before use. A small paring knife works faster and better than a vegetable peeler.
A handy gadget to have is a ginger grater, which has teeth that will quickly and efficiently shred the pulp for use.
*Sometimes labeled “Peking sauce”
*Make a simple syrup by bringing a cup of water to a boil and adding 1½ cups sugar. Stir well to dissolve the sugar. Reduce heat, cover and allow to simmer for 6 minutes. Remove from heat and allow to cool completely. Transfer to a canning jar and store in the refrigerator until ready to use.
**To make a nonalcoholic version, substitute ginger ale but add after the other ingredients are shaken.
