Maple Gingerroot Vegetables Recipes
GINGER VEGGIE STIR-FRY
I just whipped this up one day when I felt like a stir-fry but did not have all the ingredients called for in some of the stir-fry recipes on this site. I used certain veggies I had on hand, but any seasonal veggies may be used. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
- Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 8 g, Fat 9.3 g, Fiber 2.2 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 903.3 mg, Sugar 2.5 g
GINGER-MAPLE ROASTED PECANS
Use these spiced nuts as a snack, in a salad or as a coating for fish. They're a smart ingredient to keep on hand. -Angie Thanopoulos, Arlington Heights, Illinois
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Grease a foil-lined 15x10x1-in. baking pan. In a small saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer 2-3 minutes or until syrupy, stirring occasionally. Strain and discard ginger slices., Place pecans in a large bowl; drizzle with syrup mixture and toss to coat. Transfer to prepared pan. Roast 20-25 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 339 calories, Fat 32g fat (6g saturated fat), Cholesterol 13mg cholesterol, Sodium 437mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein.
MAPLE GINGER VINAIGRETTE
This vinaigrette is a huge hit whenever I serve it. It has a hint of sweetness balanced out by Asian inspired soy-ginger flavorings. Toss with some spring mix and spiced piecans for a restaurant worthy salad.
Provided by lilsweetie
Categories Salad Dressings
Time 5m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine the garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until liquified.
- With motor running on low, pour the olive and canola oils gradually through the hole in the blender lid or food processor feed tube and blend until emulsified.
- Store refrigerated or use immediately.
Nutrition Facts : Calories 346, Fat 36.4, SaturatedFat 3.8, Sodium 392.4, Carbohydrate 5.6, Fiber 0.2, Sugar 4.2, Protein 0.9
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