GINGER ALMOND CHICKEN
Serving Size 4
4 chicken breast halves, skinless, cut in 3" slices
1/2 cup almonds, blanched
1/2 clove garlic
4 tablespoons MR. SPICE GINGER STIR-FRY SAUCE
1/2 teaspoon paprika
Grind almonds, garlic and paprika in blender until finely ground. Place mixture in a bowl.
Dip chicken in MR. SPICE GINGER STIR-FRY SAUCE, and roll in almond mixture. Place chicken, meaty side up, in an ungreased oblong pan. Cook, uncovered, in 375 degree oven until chicken pieces are done, 45 to 55 minutes.
GINGER GRILLED MAKO SHARK STEAKS (OR OTHER FISH)
Serving Size 4
4 Mako shark steaks, 3/4" thick
1/2 cup MR. SPICE GINGER STIR-FRY SAUCE
2 teaspoons sesame seeds, toasted
Put each Mako shark steak in a Ziploc® bag. Add 2 tablespoons of MR. SPICE GINGER STIR-FRY SAUCE into each bag. Zip bag tightly and press sauce around fish. Put bags on a flat plate. Put in
refrigerator to marinate. Marinate l ½ hours, turning fish over at least once. (Best to turn every 15 to 20 minutes, if convenient.) Preheat broiler for 5 minutes. Take fish out of bags and place on a lightly oiled broiling sheet (or use PAM®). Broil each side 3 to 5 minutes, watching not to burn. Garnish lightly with toasted sesame seeds.
NOTE: May be served with wild rice.
May use any firm fish such as halibut, swordfish or tuna. Analysis based on a 5-ounce portion of Mako shark.
STIR-FRIED TOFU AND BROCCOLI
Serving Size 4
3 tablespoons chicken broth, low sodium (or vegetable oil)
1 bunch scallions
1 clove garlic, pressed
1 pound tofu, cut in 1/2" cubes
2 cups broccoli flowerets
1/4 pound mushrooms, sliced
1 cup vegetable broth
2 tablespoons cornstarch
1/3 cup MR. SPICE GINGER STIR-FRY SAUCE
1/4 cup water
Heat broth (or oil) in wok or skillet. Stir-fry scallions and garlic for one minute. Remove and keep warm.
Add the tofu to tile wok and stir-fry until lightly brown. Add to the scallions.
Add more broth, if needed, and stir-fry the broccoli for 3 minutes. Add mushrooms and stir-fry another 2 minutes. Stir in vegetable broth and bring to a boil. Return the reserved scallions and tofu to the wok.
Combine the cornstarch, MR. SPICE GINGER STIR-FRY SAUCE and water in a small bowl. Mix well. Stir mixture into the wok and cook, stirring until mixture thickens and vegetables are coated. Serve and enjoy.
GINGER BEEF KABOBS
Serving Size 4
3/4 pound beef sirloin steak, cut in 3/4" cubes
1/4 cup MR. SPICE GINGER STIR-FRY SAUCE
1 tablespoon beef broth, canned, low sodium (or vegetable oil)
1 clove garlic, chopped
4 tablespoons sherry (or water/sake)
Place beef in glass or plastic bowl.
Mix together the MR. SPICE GINGER STIR-FRY SAUCE, beef broth, sherry, and garlic. Pour over the beef. Cover and refrigerate, stirring occasionally, for 1 hour.
Put 6 beef cubes on each of 5 skewers. Brush with marinade. Set oven to broil. Broil kabobs 3 minutes on each side.
GINGER RED PEPPERS AND SNOW PEAS
Serving Size 4
2 teaspoons soy sauce, low sodium
2 teaspoons arrowroot
2 tablespoons water
2 teaspoons dry sherry
2 teaspoons apple juice, frozen concentrate, thawed
1/4 cup MR. SPICE GINGER STIR-FRY SAUCE
2 tablespoons chicken broth, low sodium
6 ounces bamboo shoots, drained
6 ounces water chestnuts, drained
6 ounces mushrooms, sliced
1 whole red bell pepper, cut into strips
2 whole green onions, diced
1/2 pound snow peas
Combine the low-sodium soy sauce, dry sherry, apple juice concentrate and 2 tablespoons of the MR SPICE GINGER STIR-FRY SAUCE in a small bowl.
Stir-fry the bamboo shoots, water chestnuts, mushrooms, bell pepper, green onions, and snow peas in a wok or large skillet using the chicken broth and the remaining MR. SPICE GINGER STIR-FRY SAUCE to keep the vegetables from sticking. Stir-fry for 4 or 5 minutes.
Add the sauce from the bowl to the vegetables. Mix the arrowroot in the 2 tablespoons of water and add to the vegetables in the pan. Stir and continue to heat until desired thickness is achieved.
GINGER ASPARAGUS
Serving Size 4
1 bunch asparagus, approximately 16 pieces
1/4 cup MR. SPICE GINGER STIR-FRY SAUCE
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon sunflower seeds, toasted
Cook asparagus in a large pot of boiling water for 5 minutes (or microwave for 3 minutes).
In a skillet, on low heat, pour in 2 tablespoons of the MR. SPICE GINGER STIR-FRY SAUCE and the sunflower seeds. Stir 1 minute. Add cooked asparagus and the rest of the MR. SPICE GINGER STIR-FRY SAUCE (2 tablespoons). Turn heat to medium. Stir continuously 1 1/2 minutes. Serve as a cold side dish (chill in the refrigerator) or hot over rice, fish, chicken, or beef. Garnish with sesame seeds.
GINGER SHRIMP AND ZUCCHINI
Serving Size 4
1 pound shrimp, shelled, and deveined
1/4 cup dry white wine
4 whole scallions
2 whole zucchini
3/4 cup chicken broth, low sodium
2 whole garlic cloves, peeled, and minced
1 tablespoon red wine vinegar
1 tablespoon arrowroot
1/2 cup MR. SPICE GINGER STIR-FRY SAUCE
1 teaspoon soy sauce, low sodium
1 pound mushrooms, sliced
2 cups rice, cooked
Marinate the shrimp overnight, if possible, in a mixture of 1/4 cup MR. SPICE GINGER STIR-FRY SAUCE and dry white wine. Trim the scallions to 2” pieces, then slice. Quarter the zucchini and slice into 1/3' slices. Set both of these aside for the moment. Steam the zucchini in a pot for 3 minutes, then refresh it in cold water. Drain well.
Mix together, in a hot wok or large skillet, the remaining MR. SPICE GINGER STIR-FRY SAUCE, chicken broth and soy sauce. Stir-fry the shrimp (with the marinade) until the shrimp is almost cooked. Add the minced garlic and the red wine vinegar to the pan. Simmer 1 minute. Add the zucchini, scallions, and mushrooms, Stir-fry until the vegetables are done. Add the arrowroot to thicken. Serve over the cooked rice.
