Fresh ginger root?!
I peel ginger and keep it in rice vinegar and make teriyaki sauce and add it to Asian dishes,but I want something loaded with gingerWww@FoodAQ@Com
Answers:
The crystallized ginger is a good idea, but that's a LOT of ginger to peel!.!.!.!.!.Here's a good one!.!.!.!.!.
Gingered Shrimp:
1 1/2 pounds medium shrimp, cooked, peeled and deveined
1/4 cup soy sauce
2 tablespoons finely chopped ginger root
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons sweet sake or apple juice
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced green onions
1!. Arrange shrimp in single layer in shallow glass or plastic container!.
2!. Heat soy sauce to boiling in 1-quart saucepan; add ginger root!. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed!. Stir in vinegar, sugar, sake and salt!. Pour over shrimp!. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours!.
3!. Remove shrimp from marinade with slotted spoon; arrange on serving plate!. Sprinkle with onions!.
Christopher
EDIT:
Steve G has a good point: Eat Dessert first, you never know if you'll make it to the end of the meal!!!!! ;)
CK!.Www@FoodAQ@Com
Gingered Shrimp:
1 1/2 pounds medium shrimp, cooked, peeled and deveined
1/4 cup soy sauce
2 tablespoons finely chopped ginger root
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons sweet sake or apple juice
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced green onions
1!. Arrange shrimp in single layer in shallow glass or plastic container!.
2!. Heat soy sauce to boiling in 1-quart saucepan; add ginger root!. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed!. Stir in vinegar, sugar, sake and salt!. Pour over shrimp!. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours!.
3!. Remove shrimp from marinade with slotted spoon; arrange on serving plate!. Sprinkle with onions!.
Christopher
EDIT:
Steve G has a good point: Eat Dessert first, you never know if you'll make it to the end of the meal!!!!! ;)
CK!.Www@FoodAQ@Com
I love ginger and keep candied ginger around for those cravings!. You can also make ginger beer by grating 1/4 c!. peeled ginger and putting it into lemon lime soda and letting it set for about an hour then enjoy! its spicy!
Heres an easy recipe for pickled ginger
2 lb fresh ginger root
3 cups vinegar, rice or distilled
2 cups sugar
2 tsps salt
1 drop red food coloring
Wash fresh ginger root and rub off skin!. Slice the ginger thinly and salt them!. Leave salted ginger slices in a bowl for one hour!. Dry the ginger slices with paper towels and put them in a sterilized container/jar!.
Mix rice vinegar and sugar in a pan and bring to a boil!. Pour the hot mixture of vinegar and sugar over the ginger slices!. Cool them!. The ginger change its color to light pink!. Cover the jar and store it in the refrigerator!. let set 2 to 3 days before using!.
Makes about 2 cups
add ginger slices to chicken soup or make other soups with gingerWww@FoodAQ@Com
Heres an easy recipe for pickled ginger
2 lb fresh ginger root
3 cups vinegar, rice or distilled
2 cups sugar
2 tsps salt
1 drop red food coloring
Wash fresh ginger root and rub off skin!. Slice the ginger thinly and salt them!. Leave salted ginger slices in a bowl for one hour!. Dry the ginger slices with paper towels and put them in a sterilized container/jar!.
Mix rice vinegar and sugar in a pan and bring to a boil!. Pour the hot mixture of vinegar and sugar over the ginger slices!. Cool them!. The ginger change its color to light pink!. Cover the jar and store it in the refrigerator!. let set 2 to 3 days before using!.
Makes about 2 cups
add ginger slices to chicken soup or make other soups with gingerWww@FoodAQ@Com
Make potstickers!. Get wonton wrappers, fill with a mixture of minced pork, garlic, Tonnes of ginger, chopped green onions, splash of soy sauce and sesame oil!. Fill the wontons and seal with a little water!. Place them in a pan with a little oil coating the pan and fry them until crispy and brown on two sides!. Add 1 cm of water (be careful while doing this, its going to bubble very quickly) and immediately cover the pan with foil (just rest it on top) when the water has evaporated and they start sizzling again cut one open to check doneness!. Enjoy your ginger potstickers!!Www@FoodAQ@Com
"Eat Dessert First"!
Ginger Ice Cream
Ingredients:
4 large egg yolks
1/2 cup sugar
1/4 cup coarsely grated peeled fresh gingerroot
2 tablespoons water
2 cups half-and-half
1 cup heavy cream
1 teaspoon vanilla
1/2 cup crystallized ginger
Prep:
In a large bowl lightly whisk yolks!. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes!. Add half-and-half and bring to a simmer!. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan!. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F!. (Do not let boil!.)
Pour custard through a sieve into cleaned bowl and stir in cream and vanilla!. Cool custard!. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day!.
Finely chop crystallized ginger!. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process!. Transfer ice cream to an airtight container and put in freezer to harden!. Ice cream may be made 1 week ahead!.Www@FoodAQ@Com
Ginger Ice Cream
Ingredients:
4 large egg yolks
1/2 cup sugar
1/4 cup coarsely grated peeled fresh gingerroot
2 tablespoons water
2 cups half-and-half
1 cup heavy cream
1 teaspoon vanilla
1/2 cup crystallized ginger
Prep:
In a large bowl lightly whisk yolks!. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes!. Add half-and-half and bring to a simmer!. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan!. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F!. (Do not let boil!.)
Pour custard through a sieve into cleaned bowl and stir in cream and vanilla!. Cool custard!. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day!.
Finely chop crystallized ginger!. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process!. Transfer ice cream to an airtight container and put in freezer to harden!. Ice cream may be made 1 week ahead!.Www@FoodAQ@Com
Grate the ginger and add A LOT of ginger next time you make something Asian!.Www@FoodAQ@Com