Gingercitrusrice Recipes

GINGER SAUCE RECIPE

Steps:

• Gather the ingredients.
• Combine soy sauce, rice wine vinegar, and minced ginger in a small bowl. Set aside.
• Melt brown sugar over high heat in a small heavy saucepan until just melted but not burnt.
• Add soy sauce and rice wine vinegar mixture.
• Bring to a boil until brown sugar has melted again (it will harden temporarily after the soy sauce mixture is added).
• Remove from heat, pour into a serving dish, and garnish with chopped spring onions.
• Serve with pot stickers, gyoza, or other Chinese dumplings.

GINGER RICE

Steps:

• Bring ginger, sugar, salt, and 2 1/2 cups water to a boil in a medium saucepan; boil 2 minutes. Stir in rice; reduce heat to low. Cover; cook until most water is absorbed, 15 to 18 minutes. Remove from heat; let stand, covered, 7 minutes. Fluff rice with a fork before serving.

HOMEMADE GINGER TEA WITH CITRUS

Steps:

• Add all the ingredients to a small sauce pan.
• Heat the tea over medium high heat until it begins to simmer.
• As soon as the mix begins to simmer, reduce heat to medium low and simmer for 5 minutes.
• Strain the solids out of the tea, using a small strainer.
• Drink and Enjoy!

GINGER CITRUS RICE

Steps:

• Spray a 3 quart saucepan with cooking spray and place over medium heat until pan is very hot, but not smoking. Add ginger root and ground cumin and cook for 1 minute.
• Add 4 cups water and bring to a boil. Stir in rice and salt. Reduce heat to low; cover and cook 15-18 minutes until all water is absorbed and rice is tender.
• Stir in lime juice and zest.

HOMEMADE GINGER JUICE

Steps:

• Peel ginger using a knife or spoon to remove skin.
• Crush mint in a small bowl using a small pestle ( I used a wooden lemon juicer). Set aside.
• Then chop ginger into rough chunks, small enough to easily blend in a blender or food processor. An alternative method would be to use a microplane or fine edge of a grater. Do not cut ginger in chunks if using a grater to grate the ginger.
• Bring about 7 cups of water to a boil. Use a kettle or pot.
• While water is heating up, place ginger into a blender, cover with 1 cup water, and blend until ginger is thick and pasty.
• Add ginger paste in a large bowl with mints and boiled water.
• Sieve ginger using cheese cloth over large bowl or cup, then squeeze out juice from ginger and let it fall into the bowl. Discard the remaining paste.
• Stir lemon juice and sugar into ginger juice until sugar has dissolved and serve garnished with mint leaves.
• Serve with ice if desired. Some people like it hot.

LEMON GINGER BASMATI RICE

Steps:

• Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
• Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.

GINGER SYRUP

Steps:

• Mix together water, sugar, ginger, lemon juice, and peppercorns in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until sugar dissolves. Let cool, 15 to 30 minutes.
• Strain syrup through a fine-mesh sieve; discard solids. Chill, covered, for up to 2 weeks.

GINGER-CITRUS MARINADE

Steps:

• Whisk together all ingredients in a small bowl. Combine the marinade and meat in a zip-top bag and refrigerate, turning occasionally. As a general rule, marinate shrimp, scallops, and fish for 30 to 40 minutes, chicken, beef, pork and lamb for at least 1 hour and up to 12 hours or overnight.