Spicy Watercress With Ginger Recipes

Steps:

• In a mortar and pestle muddle together the ginger and sugar. Add the mixture to a cocktail shaker filled with ice along with the shochu, raspberry flavored rum, guava and lime juices.
• Strain and pour into a martini glass and garnish with the slice of ginger.

Steps:

• Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
• Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
• Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

Steps:

• Heat the cinnamon stick, cumin seeds, peppercorns and cardamom in a small skillet over medium-low heat, stirring, until toasted, about 4 minutes. Make the brine: Combine the vinegar, 3/4 cup water, the sugar, lemon juice, 1 tablespoon salt, the ginger, chiles and toasted spices in a medium saucepan; bring to a simmer over medium heat. Cook, stirring to dissolve the sugar, 5 minutes. Pack the mango wedges into a 1-quart jar, then pour in the hot brine; let cool completely. Cover and refrigerate overnight or up to 1 week.

Steps:

• Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
• Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add garlic and ginger and cook until garlic is lightly golden, 1 to 2 minutes. Add 1/2 of the watercress and cook until wilted, 1 to 3 minutes; transfer to a bowl. Repeat with 1 tablespoon oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.
• Pat scallops dry with a paper towel; season with salt and pepper. Heat 1 tablespoon oil in skillet over medium-high. Add scallops and cook until browned on one side, about 3 minutes. Turn and cook until opaque throughout, 30 seconds to 1 minute. Serve scallops with watercress.

Steps:

• Whisk vinegar, oil, ginger, lime peel, and garlic in large bowl to blend. Season to taste with salt and pepper. Add watermelon and all remaining ingredients to bowl with dressing and toss to coat. Divide salad among 4 plates and serve.