Ginger Stir-Fry Recipes

GINGER ALMOND CHICKEN

 Calories: 105  Fat: 4g  Protein: 23g  Sodium: 31mg  Carbohydrates: 5g  Cholesterol: 27mg

Calories: 105

Fat: 4g

Protein: 23g

Sodium: 31mg

Carbohydrates: 5g

Cholesterol: 27mg

Serving Size 4

4 chicken breast halves, skinless

1/2 cup almonds, blanched

1/2 clove garlic

4 tablespoons MR. SPICE GINGER STIR-FRY SAUCE

1/2 teaspoon paprika

1 egg

Grind almonds, garlic and paprika in blender until finely ground. Place mixture in a bowl.

Wisk egg & MR. SPICE GINGER STIR-FRY SAUCE together in another bowl. Dip chicken in egg mixture, and roll in almond mixture. Place chicken, meaty side up, in an ungreased baking pan. Cook, uncovered, in 375 degree F. oven until chicken pieces are done, 45 to 55 minutes.

GINGER GRILLED MAKO SHARK STEAKS (OR OTHER FISH)

 Calories: 252  Fat: 9g  Protein: 37 g  Sodium: 135mg  Carbohydrates: 6g  Cholesterol: 87mg

Calories: 252

Fat: 9g

Protein: 37 g

Sodium: 135mg

Carbohydrates: 6g

Cholesterol: 87mg

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

 Calories: 190  Fat: 7g  Protein: 15g  Sodium: 439mg  Carbohydrates: 23g  Cholesterol: 1mg

Calories: 190

Fat: 7g

Protein: 15g

Sodium: 439mg

Carbohydrates: 23g

Cholesterol: 1mg

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

 Calories: 218  Fat: 13g  Protein: 17g  Sodium: 48mg  Carbohydrates: 4g  Cholesterol: 58mg

Calories: 218

Fat: 13g

Protein: 17g

Sodium: 48mg

Carbohydrates: 4g

Cholesterol: 58mg

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

 Calories: 125  Fat: 1g  Protein: 6g  Sodium: 115mg  Carbohydrates: 27g  Cholesterol: 0mg

Calories: 125

Fat: 1g

Protein: 6g

Sodium: 115mg

Carbohydrates: 27g

Cholesterol: 0mg

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

 Calories: 16  Fat: 0g  Protein: 1g  Sodium: 0mg  Carbohydrates: 4g  Cholesterol: 0mg

Calories: 16

Fat: 0g

Protein: 1g

Sodium: 0mg

Carbohydrates: 4g

Cholesterol: 0mg

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

 Calories: 350  Fat 3g  Protein: 32g  Sodium: 81mg  Carbohydrates: 50g  Cholesterol: 88mg

Calories: 350

Fat 3g

Protein: 32g

Sodium: 81mg

Carbohydrates: 50g

Cholesterol: 88mg

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.