GINGER CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the chicken with 1 tablespoon cornstarch and 1 teaspoon soy sauce in a medium bowl; let sit 5 minutes. In a separate bowl, stir together the chicken broth, remaining 2 teaspoons each cornstarch and soy sauce and the vinegar until smooth; set aside.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the chicken and cook, stirring once or twice, until golden, about 3 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the garlic and ginger and cook, stirring, until lightly browned, 30 seconds. Add the snow peas, broccolini and half of the scallions; cook, stirring, until the vegetables start softening, about 2 minutes. Stir the chicken broth mixture and pour it into the skillet. Return the chicken to the skillet and cook, stirring, until the sauce thickens and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice or quinoa among bowls and top with the stir-fry and remaining scallions. Sprinkle with toasted sesame seeds and serve with more soy sauce.
GINGER BEEF STIR-FRY
This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice.
Provided by thedailygourmet
Categories Main Dish Recipes Stir-Fry Beef
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
- Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 11.6 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 2.9 g, Sodium 1083.7 mg, Sugar 0.8 g
STIR FRIED YABBIES WITH GINGER
Australia loves creating fusion dishes using the best of ingredients and techniques from both East and West and the combination of garlic, shallots, ginger, sesame & hoisin sauce make this is a great expample. The name "yabby" refers to freshwater crayfish in Australia. However any types of crayfish, shrimp, or even lobster will work in this. Posted for Zaar World Tour
Provided by Amis227
Categories Crawfish
Time 37m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oils in a large saucepan or wok until very hot, add the ginger, garlic and shallots and stir fry 2 minutes.
- Add the stock, sauces and sugar, stir well, cover and cook over medium heat 5 minutes.
- Add cornflour mixture, stirring constantly and cook for 1-2 minutes, until sauce thickens.
- Add the Yabbies, stir well and cook for 2-3 minutes or until heated through.
- Serve immediately garnished with the thinly sliced chilli.
Nutrition Facts : Calories 273.9, Fat 7.4, SaturatedFat 1.2, Cholesterol 259.4, Sodium 475.9, Carbohydrate 11.2, Fiber 0.6, Sugar 1.7, Protein 39
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
STIR-FRIED BEEF WITH GINGER
Forget a takeaway - make this beef and green pepper stir-fry with fragrant lemongrass and ginger instead. Marinate the beef while you prep the other ingredients
Provided by Claire Thomson
Categories Dinner
Time 28m
Number Of Ingredients 15
Steps:
- Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
- Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
- Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
- Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
- Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.
Nutrition Facts : Calories 324 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 2.4 milligram of sodium
GINGER-CHICKEN STIR-FRY
Stir fries require very little cooking time and you can pretty much use any vegetables you like, but the star of this one is the ginger. This dish is quick and easy to make, but get all of your ingredients together (including mixing the sauce) before you start cooking because everything happens fast! Serve with rice, and garnish with sliced green onions.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
- Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.7 g, Cholesterol 65.1 mg, Fat 20.5 g, Fiber 2.3 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1336.2 mg, Sugar 11.1 g
BEEF & GINGER STIR-FRY
Try this quick and easy stir-fry using lemongrass, ginger and chilli to pack a punch. Cook everything in just one pan and enjoy as a midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
- Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
- Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
- Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.
Nutrition Facts : Calories 349 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.58 milligram of sodium
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