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what do you use ginger for/with?

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i've recently been curious to try things with ginger, but i'm not sure what to do with it.

does anyone have any tips or recipes for ginger?

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My fiancee uses it when marrinating (sp?) meat.  We usually put it in with diet soy sause (lol, I had to say it; it's really low sodium soy sauce), be skimpy with the soy sauce too.  We mince the ginger and then mix it with the soy sauce and then soak the meat in it.  Then we put it in a pan and cook it.  I'm not sure how healthy it is so I usually don't eat much but I do use the leanest meat I can find and I only do this every once in a while.  OH! btw, if you just have a... erm... stick (?) or chunk (?) of ginger, lick it.  Your tongue will go numb, it's fun. 

I use fresh, grated ginger sometimes in a stirfry or make my own peanut sauce with peanut butter, soy sauce, ginger, brown sugar, garlic & warm water. Ginger also prevents or calms down motion sickness.

I use powdered ginger in muffins & oatmeal, especially with canned pumpkin.
Fresh ginger is lovely in stir-fries....  Peel a 1" cube piece of root ginger and slice it thinly.  Chop some spring onions (scallions), button mushrooms, a chicken breast, a peeled clove of garlic, some trimmed sugar-snap peas... Heat a tablespoon of oil in a wok and stir-fry all the ingredients until the chicken is white rather than translucent.  Reduce the heat, add some soy sauce... quickly stir and then serve over some noodles or boiled rice.

Dried ginger is added to a lot of indian dishes and also features in a lot of spicy cake and biscuit recipes.

in thai soups, in casseroles with lots of veggies, boil with lemon and cool to drink one shot a day when you have a cold, but know that it will make you very thirsty!

Gingerbread cookies!!!

...just kidding!
poach/stew rhubarb with some ginger....divine :)

(and rhubarb is only 7 cal/100g!)

I use it in stir fries and marinades a lot.  I  also make a homemade ginger soy salad dressing: 

Put 1/4 cup oil (peanut/canola) in a skillet and get it hot.  Add minced ginger, minced onions/scallions and garlic.  Cook till tender, about 5 minutes.  Then add some rice vinegar, sesame oil, soy sauce, and a couple of tsp of sugar and cook till it's thickend and syrupy.  It's really good served warm over spinach (wilted spinach salad) or you can wait till it cools and serve it over butter lettuce.

I know the person who said gingerbread cookies was joking, but Ginger Snaps and Gingerbread are some of the healthiest snacks you can have if you make them the right way.  

I make Gingerbread all the time.   Any recipe can reinterpreted to be healither for you.  The recipe I use wasn't all that healthy until I tweaked it.

I/4cup Smart Choice butter

1Tbsp Honey

1 egg

1/2 cup organic Brown sugar (regular  Dark Brown Sugar will work too.)

1 cup whole wheat flour

1tsp baking powder

1tsp baking soda

2 tsps Ginger powder (If your using fresh Ginger you will want to use 3 to 4 tsps instead of 2)

1tsp pumpkin pie spice

3/4 cup skim or nonfat milk.  (I use the powder rehydrated.)

  1. Preheat oven to 180°C.
  2. Grease Pan with nonstick spray
  3. In a medium saucepan, gently melt the butter and honey together.
  4. Cream together Sugar and eggs
  5. Add in Honey and butter mixture
  6. Sift and mix in all other ingredients except the baking soda and milk.
  7. Mix the baking soda with the milk then gradually stir this into the mix. The mixture will be quite runny.
  8. Pour into loaf tin and cook for about 35 mins or until ready when tested with skewer.

Nutrition Facts Serving Size 52 g   Amount Per Serving Calories 112 Calories from Fat 24 % Daily Value* Total Fat 2.6g 4% Saturated Fat 0.8g 4% Cholesterol 19mg 6% Sodium 306mg 13% Total Carbohydrates 19.7g 7% Sugars 9.8g Protein 2.5g   Vitamin A 4% • Vitamin C 0% Calcium 3% • Iron 4% Nutrition Grade B+ * Based on a 2000 calorie diet

If you like chicken the two make a wonderful combination.  Finely grate some ginger - about a teaspoonful and mix it with a tablespoon of freshly squeezed lemon juice.  Coat a chicken breast with the mixture.  Let it rest in the frige for 30 mins although 15 is fine.   If you take a sharp knife and lightly cut a few short lines across the breast while coating it then the flavour will be stronger.  Either grill or fry slowly as you wish.

The lemon juice makes the chicken oh so tender and the ginger flavour is just yummy!  If you do an extra one you can use it in wraps or salads the next day.


9 Replies