Tag: fresh ginger
Pork and Vegetables Stir Fry Ramen Noodles
This was a huge hit! Everyone loved it and wanted me to make it again!
- 1 pound boneless pork chops, sliced
- ¼ cup Szechuan peppercorns, ground
- 1 teaspoons salt
- 1 tablespoon peanut oil
Marinate the pork slices with the peppercorns and salt for 2 to 3 hours in the fridge. Take out half an hour before cooking.
Heat a frying pan with the oil and add the pork slices. Cook on a high heat for 3 to 4 minutes. Take out and keep aside.
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 1 tablespoons fresh ginger, grated
- 2 garlic cloves, grated
- 1 red chili, deseeded and chopped
- 2 cups Cremini mushrooms, sliced
- 1 medium red pepper, sliced
- 1 cup green beans, trimmed and cut in half
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Sauce
- ¼ cup oyster sauce
- 2 teaspoons fish sauce
- 1 tablespoon Shao Shing Hua Tiao cooking wine
- 2 tablespoons dark soy sauce
- 1 tablespoon ponzu sauce
- 1 packet of Ramen noodles, cooked according to package instructions
Transfer the oyster sauce, fish sauce, cooking wine, dark soy and ponzu sauce to a medium bowl. Mix well and keep aside.
Heat a wok like pan with the peanut and sesame oil. Add ginger, garlic and red chili and sauce for 1 to 2 minutes on medium heat. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the red pepper and green beans. Sauce for another 2 to 3 minutes. Add the noodles and cooked pork slices. Mix well and add the sauce. Toss and garnish with green onions and cilantro. Serve warm.
Miso Udon Noodles with Chicken and Scallops
We love anything with noodles in our house. So, when we visited a Japanese grocery store in Edgewater, NJ, we were thrilled to find fresh Udon noodles in the freezer. I was inspired by the yaki udon my daughter orders at our favorite Japanese restaurant. The key ingredient is to have white miso which is readily available at grocery stores. Try this dish- it is delicious!
- 1 pack udon noodles, cooked according to package instructions
- 2 tablespoons extra light olive oil
- ½ pound scallops, cleaned and sliced in half
- 2 to 3 chicken cutlets, sliced thin
- 2 inch piece fresh ginger, grated
- 1 10 oz pack Cremini mushrooms, sliced
- 1 small bunch of bok choy, chopped, whites and greens separated
- ½ cup cilantro, chopped
Miso Sauce
- 1 tablespoon white miso
- 1 tablespoon mirin
- 1 tablespoon low sodium tamari
Mix all the ingredients in a small bowl and keep aside.
- ½ cup chicken broth
- 2 teaspoons cornstarch
Mix the cornstarch into the chicken broth and keep aside.
Heat a wok like pan with the oil. Brown the scallops and chicken slices on high heat, in 2 to 3 batches and keep aside. Add the ginger and mushrooms to the pan and sauté on high heat until the vegetables are golden brown- about 4 to 5 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the greens parts, noodles, scallops and chicken. Saute for a minute and add the miso sauce and chicken broth. Mix well and bring to a boil. Cook till the chicken strips are cooked through. Check for seasonings and garnish with cilantro. Serve immediately.
Gingerbread Cake with Whipped Cream and Candied Ginger & Chocolate Ganache
Here are some dessert ideas for the holidays…
- 2½ cups white whole-wheat flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fresh ginger, grated
- ½ teaspoon salt
- ½ cup extra light olive oil
- ½ cup evaporated cane juice
- 1 large egg, beaten
- 1 cup molasses mixed with 1 cup hot water
Preheat oven to 350 degrees F.
Grease and line two 9 inch round pans.
Combine the flour, baking soda, spices and the salt in a medium bowl. Whisk and keep aside.
Beat together the oil and sugar with an electric mixture for a minute. Add the egg and beat for 2 to 3 minutes. In 3 batches, alternately bean in flour mixture and molasses mixture on a low speed. Beat till smooth and pour batter into the two pans dividing equally. Bake for approximately 25 to 30 minutes.
Take out and let cool.
Filling
- 1 cup whipping cream
- 2 tablespoons confectioners sugar
- 2 tablespoons candied ginger, chopped
Beat the cream with an electric beater till stiff peaks are formed. Add the sugar and ginger and mix well.
Place the first layer of cake onto a cake stand and add the filling, smoothing it all over. Place the second layer and gently press down, cleaning up any filling spilling out of the cakes.
Topping
- 6 ounces semi sweet chocolate chips
- ¾ cups whipping cream
Heat the cream in a small saucepan on a medium heat. Once bubbles begin to form on the edges, turn the heat off and take the pan off the stove. Add the chocolate and stir until it melts. Let cool and pour the ganache over the cake covering the sides evenly.
Top the cake with candied ginger for decoration.
Lo Mein with Chinese Broccoli and Mushrooms
I served these noodles with the sweet and sour fish dish I posted last week. Since the fish didn’t have any veggies, I decided to pack the noodles with mushrooms and Chinese broccoli. Unfortunately Chinese broccoli is not available in all supermarkets, so, one can substitute baby spinach for it. I like to visit an Asian store in a neighboring town once a month. I love going through the aisles, not recognizing most of the ingredients. I love buying lots of bottles; dried noodles and fresh vegetables. A must purchase is the Chinese broccoli. I love the sweet, earthy and almost bitter taste of these delicious greens.
I love all kinds of noodles- especially the Chinese egg noodles. I used fresh ginger, green onions as aromatics. I also used flavorful sesame oil to give the dish great taste.
All in all- the dish is self sufficient and great as an entree but it is fabulous with the chili fish…
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Moong Dal with Cumin Seeds
This dal would be a great complement to the seekh kebabs from yesterday. It is a dal dish my Mom has made for years and this is the first time I have ever made it myself. I do have another recipe for it on the blog courtesy of my Mom. I always thought it was very complicated and hard to make this particular version.
Typically one adds the lentils and water to a pan and the dish is cooked till the lentils are soft- very simple. This one, you cook like pasta- once the lentils are al dente, you drain and then dress with different spices or herbs.
In my case, I decided to keep it simple and add cumin seeds, onions and ginger. I of course added some garam masala – which I think adds a very distinctive flavor. I finished it with some fresh chopped cilantro. I couldn’t believe how simple it was to make- this will definitely be part of my repertoire. Try this dish, you will really like it…
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Chinese Style Beef Stew with Chinese Broccoli
This dish is delicious. I had some lovely stew beef pieces in my freezer which I bought from Eataly in NYC. If you haven’t been to this huge space filled with delicious food- you must go. I admit, it is overpriced but there is a certain thrill about being in a place surrounded with amazing cooked food and ingredients to cook delicious foods. I love spending a few hours in there and buy fresh pasta, meat and cheese from there. A while ago I bought Prosecco jelly to be served with cheese. I was very curious to try it and it was delicious…
Anyway, I wanted to make a stew and decided on an Asian style dish. I started thinking of the spices and came up with Chinese five spice powder, a cinnamon stick and tamari for the savory component. I also chose shitake mushrooms, green onions and ginger- and also mirin. It is used in Japanese cuisine and is a sweet rice wine- it has a very distinct flavor- perfect for what I was looking for. Well, the stew was amazing. I decided to serve it with some soba noodles and sauteed Chinese broccoli.
Try this different kind of stew- you may never make your old one…
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