Ginger Recipes

GINGER BEEF

Method Of Cooking: Stir Fry

Prep Time:10 minutes

Cook Time:15 minutes

Ingredients

  • 400 grams good quality steak
  • 1 teaspoon baking powder
  • 2 tablespoons cornflour
  • 4 tablespoons oyster sauce
  • 4 tablespoons light soy sauce
  • 1 teaspoon sesame seed oil
  • White pepper
  • Sea salt and Bron Sugar to taste
  • 2 centimetres fresh young ginger cut into slices
  • 4 springs spring onions cut into 2 cm sticks
  • 2 cloves of garlic chopped finely
  • 4 dried wanton noodles soaked in hot water for 5 minutes
  • 4 tablespoons cooking oil
  • 1 jug water
  • 2 kampung eggs
  • 2 whole red chilies sliced thinly with Light soy sauce

Method:

1. Slice steak as thinly as possible and add in baking powder and mix well and leave for a few minutes.

2. After a few minutes rinse beef with water, pat dry and add in white pepper, a generous pinch of salt and a small pinch of sugar.

3. In a small pot add in water and bring to boil, add in dried wanton noodles and remove when noodles are al dente. Strain, add a bit of cooking oil, mix and set a side

4. In a bowl, crack two eggs and add a bit of water to make it runny and lightly beat. Set aside for later.

5. In a wok, add in half the cooking oil and make sure the wok is hot and slightly smoking, add in slice beef and stir fry for a couple of minutes, stirring only after counting 20 seconds for about 3 rounds each. Once brown, remove and set a side.

6. In the same wok, add in remaining cooking oil, add in sliced ginger, garlic, oyster sauce, light soy sauce, sesame oil, pepper, pinch of salt and sugar and stir fry for 1 minute on high heat until slightly caramelized.

7. Add in cooked beef and all its juices and stir fry for 1 minute with 1/4 water.

8. Add in Spring onions and fry for a few second and taste. adjust if required. Mixture should be runny but not watery.

9. Add egg mixture, fold twice, turn off heat and leave mixture to sit for a minute.

10. Place noodle on a big platter and dress noodles with beef stir fry and serve with Red chilies in light soy sauce.

GINGER AND SCALLION BEEF

Serves: 2

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ingredients

  • 8 oz beef flap meat, beef tenderloin or beef flank steak, sliced
  • 2 tablespoons oil
  • 1-inch ginger, peeled and thinly shredded
  • 3 stalks scallions, cut into 2-inch lengths
  • 1 teaspoon cornstarch

Sauce

  • 1 tablespoon oyster sauce
  • 1 teaspoon Maggi seasoning
  • 1 teaspoon sesame oil
  • 4 tablespoons water
  • 1 teaspoon cornstarch
  • 1/2 tablespoons dry Sherry or Shaoxing wine, optional
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3 dash white pepper powder

Method:

1. Marinate sliced beef with the cornstarch for 10 minutes.

2. Combine all the Sauce ingredients, mix well and set aside.

3. In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant.

4. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked.

5. Add in the Sauce and stir-fry a couple of times or until the sauce thickens.

6. All scallions, stir dish out and serve with steamed rice.

GINGER GARLIC BAKED CHICKEN RECIPE

Serves: 2-3

Prep Time: 10 Minutes

Marinate Time: 30 minutes

Cook Time: 30-40 Minutes

Ingredients

  • 1 1/2 lbs chicken drumsticks
  • One 2-inch piece ginger, peeled and chopped
  • 5 cloves garlic, peeled and chopped
  • 1 1/2 tablespoons soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 3 heavy dashes white pepper
  • Pinch of Chinese five-spice powder, optional
  • Pinch of salt

Method:

1. Rinse the chicken and pat dry with paper towels.

2. Add the ginger and garlic to the chicken and gently rub them on the chicken.

3. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients.

4. Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.

5. Pre-heat the oven to 375F.

6. Line the chicken on a tray lined with baking sheet and bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through.

7. Serve warm.

GINGER AND SCALLION CHICKEN

Serves: 2

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Ingredients

  • 1 chicken breast (deboned, skinned and cut into thin pieces)
  • 4 stalks of scallions (cut into 2-inch lengths)
  • 2 inches fresh ginger (peeled and sliced into pieces)
  • 3 tablespoons cooking oil (one tablespoon for marinating chicken)
  • 1/2 tablespoon of potato flour or cornstarch
  • 2 tablespoons oyster sauce
  • 1/4 teaspoon sesame oil
  • 1/2 tablespoon Shaoxing cooking wine
  • 1/4 teaspoon sugar
  • 3 dashes white pepper salt to taste

Method:

1. Marinate the chicken with potato flour or cornstarch and add one tablespoon of oil to seal in the juice of the chicken. Set aside for 10 minutes.

2. Heat up your wok and add the remaining cooking oil into the wok. When the wok gets very hot and begins to smoke, add in the ginger and stir for a few seconds, then add the white part of the scallions and stir a few times.

3. Add in the chicken and continue to stir well.

4. Just when the chicken starts to cook through, add in the oyster sauce, sesame oil, cooking wine, white pepper, sugar, and toss the wok a few times.

5. Add salt to taste, if it’s not salty enough.

6. Add in the green part of the scallion, stir quickly and remove from heat and serve immediately with steamed white rice.