the_cooking_mom | Entries tagged with имбирь

Мне очень понравилось, а Вадим сказал, что это гарнир и ему нужно мясо или рыба. Я на следующщий день смешала с фаршем.

1 onion finely chopped
▢ 2 tsp garlic crushed
▢ 1 tsp ginger crushed
▢ 2 tsp Garam Masala
▢ 1 tsp paprika
▢ 3 cans chickpeas drained (I used 400g/14oz cans)
▢ 1 can chopped tomatoes (400g/14oz)
▢ 1 can coconut milk (400g/14oz)
▢ pinch of sugar
▢ salt and pepper to taste

Optional extras : These ingredients can be in addition to chickpeas to bulk the curry even more or used in place of some of the chickpeas.

▢ 2 cups Sweet potatoes cubed
▢ 2 cups cauliflower florets
▢ 3-4 cups Kale/Spinach
▢ 1 cup frozen peas
▢ 2 cups chopped chicken

Preheat a large, deep frying pan over medium-high heat. Add 1-2 tablespoons oil/ghee/butter.
Add the onions, garlic and ginger and cook gently, stirring regularly, until the onions start to soften and the mixture is fragrant.
Add the spices and cook until the pan is dry.
Add the tomatoes, coconut milk and sugar. Season with salt and pepper.
Bring to a simmer then add the drained chickpeas. Reduce the heat and allow to simmer for 10-15 minutes until the chickpeas are soft and creamy.
Adjust seasoning then serve with rice or your side dish of choice.

Источник: https://simply-delicious-food.com/easy-creamy-tomato-chickpea-curry/#recipe

1 tablespoon grated fresh ginger root
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 pound thinly sliced pork loin
3 tablespoons vegetable oil

In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour.
Step 2

Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.

Источник: https://www.allrecipes.com/recipe/87392/japanese-ginger-pork/

Очень вкусное блюдо! Рыба получается идеальной на мой вскух, очень сочной!

1 cup short-grain sushi rice
8 scallions
1 (1") piece ginger, peeled, finely grated
3 Tbsp. vegetable oil, divided
1½ lb. skinless, boneless cod, cut into 2” pieces
Kosher salt
2 tsp. freshly ground black pepper
1 Tbsp. unseasoned rice vinegar
1 tsp. sugar
2 Tbsp. unsalted butter, cut into pieces

Preparation

Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don’t stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18–20 minutes. Remove from heat and let sit, still covered, 10 minutes.
Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
Transfer rice to a platter and top with fish; pour any pan juices over.

Источник: https://www.epicurious.com/recipes/food/views/pan-seared-salt-and-pepper-fish

Сделала на ужин, нам обоим понравилось. Рис и кабачок, да и сами котлеты достаточно пресные и очень хорошо балансируют с остро-соленым соусом.

Ingredients

1 pound ground turkey or chicken
2 green onions, finely chopped, plus more for serving
1 inch fresh ginger, grated
1 clove garlic, minced or grated
black pepper
1 head broccoli, cut into florets or 1 winter squash, seeded and sliced into 1/4 inch wedges
2 tablespoons sesame oil, or extra virgin olive oil
1/3 cup low sodium soy sauce
1/3 cup pomegranate juice (equal amounts of apple cider or orange juice are great substitutes)
3 tablespoons hoisin sauce (make sure to use GF, if needed)
3 tablespoons honey
2 tablespoons rice vinegar or apple cider vinegar
1 teaspoon crushed red pepper flakes, using more or less to taste
steamed rice, sesame seeds, and pomegranate arils, for serving

US Customary - Metric
Instructions

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

2. Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on one side of the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli or winter squash (see notes) to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

3. Meanwhile, combine the 1 tablespoon oil, the soy sauce, pomegranate juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Remove from the heat.

4. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs.

5. Serve the meatballs and sauce over bowls of rice topped with additional green onions, pomegranate arils, and sesame seeds. Serve the broccoli on the side.

Источник: https://www.halfbakedharvest.com/weeknight-sticky-ginger-sesame-chicken-meatballs/#bo-recipe

Я сделала с махи-махи, Вадиму понравилось. Теперь хочу повторить с лососем.

1.5 lbs. salmon Sockeye
▢ 10 cloves garlic peeled
▢ 1/4 cup red pepper flakes Korean chili powder, or shichimi togarashi
▢ 3 tbsp brown sugar
▢ 2 tbsp fish sauce
▢ 2 tbsp low-sodium soy sauce
▢ 1 1/2 inches fresh ginger peeled and thinly sliced
▢ 1/2 cup olive oil

Instructions

Preheat to 350F.
Add the garlic, chili powder, brown sugar, fish sauce, soy sauce, ginger, and olive oil to a food processor. Process until the garlic and ginger have broken down.
Pour the food processor mixture over the salmon. Bake for ~12 minutes, until the white proteins have released from the salmon.

Источник: https://www.proportionalplate.com/kimchi-spiced-salmon/#wprm-recipe-container-6970

Сделала вчера и попробовала сегодня на ланч. Очень необычное блюдо! С корейским капустным салатом и хумусом мне очень понравилось.

Продукты:
яйца - 6 шт.
имбирь - 15-20 гр.
чеснок - 2-3 зубка.
зелёный лук - 2-3 пера.
острый перчик (свежий или сушёный) - 1/2-1 шт.
Соевый соус - 80-100 мл.
кипячёная вода - 40-60 мл.
темный рисовый уксус - 1-2 ст.л.
сахар - 1-1,5 ст.л.
.
Яйца отвариваем вкрутую, остужаем, очищаем. Складываем в банку, желательно поплотнее друг к другу. В нее же кладём измельчённый чеснок, имбирь, очищенный и нарезанный соломкой, острый перчик (надломить сушёный или нарезать колечками свежий) и зелёный лук, нарезанный 2-3 см в длину.
.
В нескольких ложках кипятка растворяем сахар. Добавляем соевый соус и уксус по вкусу. Мне нравится, чтобы хорошо ощущалась кислинка, а соевый соус, наоборот, не был чересчур навязчивым. Маринад, естественно, должен полностью покрывать яйца.
.
Закрываем банку и несколько раз энергично трясем. Убираем в холодильник на сутки.
Каждый раз, заглядывая в него в поисках вкусного, встряхиваем банку ещё раз :)

Источник: https://food-it.livejournal.com/16532.html

Замариновала на ночь, а после сделала в slowcooker.

Ingredients

1.5 kg (3lbs) boneless lamb stew meat cubed
2 cups plain yogurt
1 tbsp Garam Masala
1 tsp ground cinnamon
1 tsp paprika
½ tsp cardamom
1 tsp salt
½ tsp pepper
1 tsp ginger crushed
1 tsp garlic crushed

For the curry

1½ cups cashew nuts soaked in 2 cups boiling water
2 tbsp ghee/butter
2 onions finely chopped
2 tsp garlic crushed
1 tsp ginger crushed
1 tbsp Garam Masala
½ tsp ground cardamom
1 tsp turmeric
½ tsp cinnamon
1-2 cups stock/water

Instructions

Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.
In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.
Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.

Nutrition
Calories: 442kcal | Carbohydrates: 14g | Protein: 49g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 439mg | Potassium: 829mg | Fiber: 2g | Sugar: 5g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 5mg

Источник: https://simply-delicious-food.com/lamb-korma/

Очень быстро и очень вкусно! Вся квартира в аромате индусских специй и муж доволен.

6 chicken thighs, boneless and skinless, diced into 1 inch chunks
4 garlic cloves, peeled and chopped
1 green chilli, deseeded and chopped
2 tbsp of ginger, chopped
2 onions, diced
1 tsp turmeric powder
2 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
5 tomatoes, chopped
1/2 tsp lemon juice
1 tbsp of coriander, chopped
3 tbsp of vegetable oil
salt

Heat the oil in a large, deep frying pan (or wok) and add the garlic, green chillies and ginger. Mix them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes

3 tbsp of vegetable oil
4 garlic cloves, peeled and chopped
1 green chilli, deseeded and chopped
2 tbsp of ginger, chopped
2 onions, diced

2
Once the onions have turned a golden brown colour, add the turmeric, chilli, cumin, coriander and garam masala powders. Stir and cook for about a minute

1 tsp garam masala
1 tsp turmeric powder
2 tsp chilli powder
2 tsp ground cumin
2 tsp ground coriander

3
Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick

5 tomatoes, chopped
salt

4
Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce
Stir in the lemon juice to add a little zing and garnish with coriander to serve

1 tbsp of coriander, chopped
1/2 tsp lemon juice

Источник: https://www.greatbritishchefs.com/recipes/chicken-bhuna-recipe?utm_campaign=1745016_14-05Lockdown&utm_medium=email&utm_source=GreatBritishChefs

Быстро, просто, вкусно!

Ingredients

2 tablespoons vegetable oil
3/4 lb large shrimp (15), peeled and deveined
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon minced garlic
1 bunch Broccolini (8 oz), cut into 1/4-inch-thick diagonal slices
1/2 cup water
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1/2 teaspoon dried hot red pepper flakes

Preparation

Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in shrimp and cook until just heated through.

Источник: https://www.epicurious.com/recipes/food/views/shrimp-and-broccolini-stir-fry-102565

Очень вкусно и просто! Даже мужу понравилось.

На одного цыпленка Teriyaки соус сделала так:

5 Tbsp. unseasoned rice vinegar (2 1/2 ч.л.)
3 Tbsp. low-sodium soy sauce or tamari (2 ч.л.)
2 Tbsp. hot chili paste (such as sambal oelek) (1 ч.л.)
2 Tbsp. honey (1 ч.л.)

1 cup thick teriyaki baste and glaze
1 cup orange juice (1/2 апельсна)
4 green onions, finely chopped (1)
2 tablespoons grated orange peel
1 tablespoon minced peeled ginger
4 1- to 1 1/4-pound Cornish game hens
2/3 cup canned low-salt chicken broth

Preparation

Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.

Источник: https://www.epicurious.com/recipes/food/views/Roast-Cornish-Game-Hens-with-Orange-Teriyaki-Sauce-103137

It's really good! Tonight I served it with baked (12 min/425 F) salmon (a little fresh minced ginger + 1 teaspoon of sesame oil + 1 teaspoon of rice vinegar + 1 teaspoon of soy sauce + a little less than a teaspoon of pomegranate molasses, some salt).

Salt
2 pounds thin green beans
6 large blood oranges
1/4 cup plus 2 tablespoons balsamic vinegar
1 tablespoon honey

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the beans in the boiling water until bright green and al dente, about 5 minutes. Drain and immediately plunge the beans into the ice water. Drain again and pat dry.
Step 2

Meanwhile, using a sharp knife, peel 4 of the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Zest one of the remaining oranges and juice both of them. Transfer the juice to a saucepan and add the vinegar and honey. Bring to a boil, then simmer over moderate heat until reduced to a syrup, 10 minutes. Season with salt.
Step 3

Transfer the beans and orange sections to a platter and drizzle the syrup on top. Garnish with the orange zest and serve.

https://www.foodandwine.com/recipes/green-bean-and-blood-orange-salad?did=506525-20200327&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=032720&cid=506525&mid=31474583233

Очень вкусно. Подавала с рисом и салмон териаки, муж был в восторге!

1 pound baby bok choy
Sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon sugar
1 tablespoon peanut or vegetable oil
1 garlic clove, minced
1 1-inch piece fresh ginger, peeled and minced
2 teaspoons sesame oil

Preparation

1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.
2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.
3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Источник: https://www.epicurious.com/recipes/food/views/stir-fried-sesame-baby-bok-choy-51180000

Это было очень и очень вкусно!

2 tablespoons sesame oil
2 shallots, chopped
4 cups shiitake or cremini mushrooms, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
2 cups roughly chopped spinach or bok choy
2 tablespoons low sodium soy sauce or tamari
black pepper
30-34 round dumpling or wonton wrappers
1/3 cup raw sesame seeds
2 green onions, chopped, for serving

Sweet Chili Ginger Sesame Sauce

1/4 cup toasted sesame oil
2 tablespoons chili garlic sauce
2 tablespoons low sodium soy sauce or tamari
2 tablespoons pomegranate molasses or honey
1-2 teaspoons crushed red pepper flakes using more or less to your taste
1/2 inch fresh ginger, peeled and grated

US Customary - Metric
Instructions

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions.

5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

Recipe Notes

To Freeze: follow the recipe through step 3. Flash-freeze the dumplings on a baking sheet for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes.

Источник: https://www.halfbakedharvest.com/chinese-mushroom-dumplings/

Очень вкусно! Нам обоим понравилось. Подавала с салатом из фризи, граната и редиски с обычном французской заправкой.

Ingredients
1 pound (450 grams) boneless skinless chicken thighs (or breasts) , cut to 1-inch (2-cm) pieces
1 egg , beaten
1/2 cup cornstarch
1/3 cup vegetable oil
1 small batch basil (or nori sheets) (*Footnote 1)

Marinade
1 tablespoon vegetable oil
3 cloves garlic , finely grated
2 teaspoons ginger , finely grated
2 teaspoons brown sugar (or regular sugar)
1/2 teaspoon salt

Spice Mix
2 teaspoons white pepper powder
1 teaspoon brown sugar (or regular sugar)
1 teaspoon salt
1/4 teaspoon five-spice powder
Instructions
Combine the chicken and the marinade ingredients in a big bowl. Mix well. Marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
Combine the ingredients for the spice mix in a small bowl and stir to mix well. Note, this recipe prepares more spice mix than you might use, so you can adjust the seasoning according to your preference.
When you’re ready to cook, add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached. The batter should be quite dry and not very runny.
Add the oil to a large skillet (nonstick or carbon steel), just enough to coat the bottom of the pan. Heat over medium-high heat until hot. Add the chicken one piece at a time using a pair of chopsticks or tongs. Turn to medium heat if the pan starts to smoke too much.
Cook the chicken until the bottom turns golden brown, 2 to 3 minutes. Flip to brown the other side, 2 to 3 minutes. (Alternatively, you can deep-fry the chicken with more oil at 350 F (176 C) until golden brown.) Transfer chicken to a large plate and remove the pan from the stove to let it cool a bit.
Your pan should still have a thin layer of oil remaining in it. If not, add 1 to 2 tablespoons of oil. Heat over medium heat. Spread the basil leaves. Cook the bottom side for 30 seconds. Flip to cook the other side until crispy. Transfer the basil leaves to a large plate to cool.
While the chicken is still hot, sprinkle about half of the spice mix over the chicken and gently toss it with a pair of tongs. Taste the chicken. Add more spice mix if needed. Add the cooked basil leaves and toss again.
Serve as an appetizer.

You can store the leftover chicken in a sealed container in the fridge. To reheat the chicken, preheat your oven to 350 degrees F (176 C). Heat the chicken for 10 to 15 minutes, or until heated through.
Notes
The crispy basil leaves add another flavor dimension to the dish, but it does require some extra effort to cook them. I’ve found that dried nori sheets have a similar texture and equally interesting taste. You can simply shred some nori and add it to the chicken to skip frying the basil.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 19.6g | Protein: 28g | Fat: 14.7g | Saturated Fat: 3.6g | Cholesterol: 122mg | Sodium: 710mg | Potassium: 266mg | Fiber: 0.4g | Sugar: 2.6g | Calcium: 20mg | Iron: 1.6mg

Источник: https://omnivorescookbook.com/salt-and-pepper-chicken/

Сделала сегодня на ужин, нам обоим понравилось! Идеальная домашняя еда.

3 tbsp peanut oil (or vegetable), separated
2 eggs , lightly beaten
3/4 cup bacon , excess fat trimmed, chopped (or 1/2 cup Chinese Sausage) (Note 1)
2 garlic cloves , minced
3 tsp ginger , minced or very finely chopped
1/2 onion , finely chopped (about 3/4 cup) (brown, white or yellow)
1 tbsp Chinese cooking wine or dry sherry (or sake, Japanese cooking wine) (Note 2)
1/2 tsp sugar
5 oz/150g small shrimp/prawns , cooked and peeled (Note 3)
3 cups cooked long grain white rice , refrigerated overnight (Note 4)

3 scallions , thinly sliced

Sauce

1 tbsp Oyster Sauce
1 1/2 tbsp soy sauce (all purpose or light) (Note 3)

1/2 tsp sesame oil (roasted - i.e. dark colour)

Instructions

Mix together Sauce ingredients, set aside.
Heat 1 tbsp oil in a wok (or heavy based skillet/fry pan) over medium heat. Add eggs and cook until scrambled, then remove onto plate.
Increase heat to high and add bacon. Cook until golden, then remove onto plate with egg - about 2 minutes.
Drain off excess bacon fat.
Add remaining 2 tbsp oil, garlic and ginger. (Note 5) Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add onion and stir fry for 2 minutes until golden.
Add Chinese wine and sugar and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
Add prawns/shrimp and stir fry for 1 minute to heat through (if pre-cooked, cook longer to cook if raw).
Add rice, Sauce, eggs, bacon and all but 2 tbsp of shallots/scallions. Stir fry for 2 minutes until rice is hot - around 2 minutes.
Transfer to serving plate, sprinkle with remaining scallions and serve.

Источник: https://www.recipetineats.com/chinese-fried-rice-with-shrimp-prawns/

ИНГРЕДИЕНТЫ

сок 2 лаймов (на 2 филе сок 1/2 лайма)
крупная морская соль – по вкусу
кинза – 3 веточки
свежий корень имбиря – 2 см.
масло оливковое – 2 ст. л.
небольшие рыбки – 6 шт.
чеснок – 3 зубчика

Чеснок очистить и измельчить. Кинзу вымыть и измельчить. Корень имбиря очистить, натереть на мелкой терке. Смешать чеснок, кинзу, имбирь, сок лайма и лимона с оливковым маслом. Посолить, поперчить.

Рыбу очистить, выпотрошить, промыть. Разделить каждую вдоль хребта на 2 части. Обмазать приготовленным маринадом. Поставить в холодильник на 1 ч.

Переложить рыбу на противень, полить оставшимся маринадом. Запечь в разогретой до 200°C духовке, 10 мин. (2 филе запекала минут 20 завернув в пергамент при 400Ф).

Источник: https://www.gastronom.ru/recipe/12860/ryba-po-tunisski

Вкусное блюдо, очень вкусный соус, хотя я бы предпочла его веганским. Вместо говядины грибы, сладкие перцы или горошек, можно тофу. Вместо риса делала с орзо - отлично! Вместо куриного бульона - сакэ.

⅓ cup reduced-sodium tamari or soy sauce
¼ cup low-sodium chicken broth (сакэ)
2 tablespoons brown sugar
2 tablespoons cornstarch, divided
1 pound sirloin steak, thinly sliced
3 tablespoons peanut or canola oil, divided
6 cups broccoli florets ½ cup sliced scallions, plus more for garnish
1 tablespoon finely grated ginger
1 teaspoon finely grated garlic
2 cups cooked brown rice
Crushed red pepper for garnish

Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl. Toss steak with the remaining 1 tablespoon cornstarch.

Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate. Add the remaining 1 tablespoon oil and broccoli; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in scallions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the tamari mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute. Serve over brown rice and garnish with crushed red pepper, if desired.

Serving size: 1 cup beef & broccoli & ½ cup rice
Per serving: 440 calories; 16 g fat(4 g sat); 4 g fiber; 43 g carbohydrates; 30 g protein; 101 mcg folate; 59 mg cholesterol; 9 g sugars; 7 g added sugars; 3,320 IU vitamin A; 102 mg vitamin C; 85 mg calcium; 5 mg iron; 741 mg sodium; 781 mg potassium
Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (66% dv), Iron (28% dv), Folate (25% dv)
Carbohydrate Servings: 3
Exchanges: 3 lean protein, 2 fat, 2 starch, 1 vegetable, ½ other carbohydrate

Источник: http://www.eatingwell.com/recipe/275034/scallion-ginger-beef-broccoli/?did=416306-20190815&utm_campaign=daily-nosh_newsletter&utm_source=eatingwell.com&utm_medium=email&utm_content=081519&cid=416306&mid=23609593579

Очень вкусное блюдо!

1 pound ground pork
1 tablespoon grated ginger
1 tablespoon oil
1 tablespoon sugar
1 tablespoon rice cooking wine
3 tablespoons soy sauce
1 tablespoon sesame oil
4 stalks scallion, chopped
1 tablespoon roasted sesame seeds
4 cups cooked white or brown rice

Whisk together sugar, rice cooking wine and soy sauce in a small container.
Heat oil in a large skillet over medium-high heat, add ground pork and grated ginger, cook 2-3 minutes or until pork has turned brown (make sure to crumble the meat as it cooks).
Stir in the seasoning mixture, mix until well combined, allow it to simmer for 2 minutes.
Toss in sesame oil, roasted sesame seeds and chopped scallion, cook another 30 seconds before removing from heat.
Place rice in a bowl, spoon some ginger minced pork on top to serve and enjoy!
Notes
1 cup uncooked brown rice usually yields 4 cups cooked brown rice, 1 cup uncooked white rice usually yields 3 cups cooked white rice only.

Источник: https://www.spicetheplate.com/pork/ginger-minced-pork-rice-bowl/

Вчера сделала совершенно потрясающе вкусный ужин! Сладкую картошку запекла кружочками при 400 Ф 22 минуты (авокадовое масло, соль, белый перец).

Растопила 1 ст. л. сливочного и 1 ст. л. оливкового масла, мелко порезала два зубчика чеснока и имбирь, обжарила до запаха, добавила уже размороженный шпинат и 1 ст.л. сливочного сыра, посыпала пармезан и плеснула half–half, соль, белый перец, чуть потушила и положила наверх размороженные филе flounders (salt & white pepper), закрыла крышкой и потушила пару минут до готовности. Очень вкусно!

Очень вкусно, нам обоим понравилось! Я масла брала мало, может 1 ст. л.

Yield
Serves 4

Ingredients

10 ounces shrimp, peeled, deveined
2 tablespoons hot chile paste (such as sambal oelek)
2 teaspoons finely grated lemongrass
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 teaspoon finely grated peeled ginger
Kosher salt
2 scallions, green and white parts separated, thinly sliced crosswise
1/4 cup white sesame seeds
4 slices white bread, 1/4 inch thick, crusts removed
Vegetable oil (for frying; about 1 cup)

Preparation

Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel–lined wire rack to drain.
Cut each toast diagonally into quarters and top with scallion greens.

Calories (kcal) 280 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 90 Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 16 Sodium (mg) 1350

Источник: https://www.epicurious.com/recipes/food/views/shrimp-toasts-with-sesame-seeds-and-scallions

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Shrimp Toasts With Sesame Seeds and Scallions