PONZU-GINGER DIPPING SAUCE
This recipe is from Niki Achitoff-Gray of Serious Eats: This no-cook dipping sauce features ponzu, the citrus- and soy-spiked Japanese sauce, that's enlivened with ginger, scallions, and sesame oil. It's reminiscent of teriyaki, but substantially more complex. Try it with dumplings, simply cooked chicken, or steamed or roasted...
Provided by Beth Renzetti
Categories Other Sauces
Time 5m
Number Of Ingredients 6
Steps:
- 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.
HOMEMADE POTSTICKER SAUCE WITH GARLIC AND GINGER
I threw this together when I had a bunch of leftover chopped ginger - it was a hit!
Provided by Jonathan
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar with a lid. Shake until sugar has dissolved.
Nutrition Facts : Calories 26.5 calories, Carbohydrate 3.6 g, Fat 0.9 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 746.3 mg, Sugar 1.8 g
GINGER PONZU SAUCE (TO BE SERVED OVER PINK SNAPPER)
Steps:
- Combine all ingredients and bring to a boil. Thicken with white wash. Serve.
LAMB WITH LEMON GRASS AND GINGER
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 15m
Number Of Ingredients 7
Steps:
- Combine lemon grass, ginger, soy sauce, orange juice, minced garlic, and pepper. Rub half the mixture over the lamb, and marinate overnight.
- Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
- Serve with the remaining sauce.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 406 milligrams, Sugar 1 gram
PORK POT STICKERS W/ GINGER DIPPING SAUCE
These are fabulous! I love the ones at TGIF's and these are even better! They are so easy to make! We just love them! Great appetizer to make ahead for a party. Just heat them slighty in a microwave before serving and use a fondue pot to keep the dipping sauce warm on your table. Everyone will gobble them up them!
Provided by Little Bee
Categories Meat
Time 23m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients together, by hand, in a large bowl.
- Fill wonton wrappers with approximately 1-1 1/2 teaspoons filling.
- Fold Wonton over the filling making a half moon shape Press edges and moisten with a little water for better adhering.
- Saute in Peanut oil on medium heat till bottoms are golden.
- Add enough chicken broth to barely cover wontons.
- Cover and simmer approximately 8 minutes.
- Serve immediately with some dipping sauce.
- I have given you measurements but I usually just wing it like this: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion.
BUTTERFIED LEG OF LAMB WITH GINGER
The ginger is delicious with lamb. Serve with Asian noodles and a green salad (time does not include marinating time)
Provided by Bergy
Categories Lamb/Sheep
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Score the surface of the lamb, place in a shallow dish.
- Mix garlic.
- ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
- Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
- Put lamb in a roasting pan, reserve the marinade.
- roast 15 minutes.
- Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
- Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving.
- Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.
Nutrition Facts : Calories 548.7, Fat 39, SaturatedFat 16.5, Cholesterol 163.1, Sodium 291.9, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 43.5
CRAB POT STICKERS WITH SESAME-GINGER DIPPING SAUCE
Categories Ginger Appetizer Fry Quick & Easy Crab Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 2
Number Of Ingredients 15
Steps:
- Make dipping sauce:
- In a small bowl whisk together all dipping sauce ingredients.
- Chop scallion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.
- In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and gingerroot to seeds and lightly beat. Gently stir in crab and scallion and season with salt and pepper. Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.
- In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.
- Serve pot stickers with dipping sauce.
LAMB CHOPS WITH LEMONGRASS AND GINGER
This delicious recipe is courtesy of Neil Perry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 10
Steps:
- Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
- Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
- Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
- Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.
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