GINGER STARTS RECIPES

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CRYSTALLIZED OR CANDIED GINGER RECIPE | ALLRECIPES



Crystallized or Candied Ginger Recipe | Allrecipes image

Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.

Provided by lperejma

Categories     Candy

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 10 ounces

Number Of Ingredients 3

10 ounces fresh young ginger root, peeled
2 cups white sugar
1 tablespoon water

Steps:

  • Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
  • Toss ginger with sugar in a bowl.
  • Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
  • Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

Nutrition Facts : Calories 177.2 calories, CarbohydrateContent 45 g, FatContent 0.2 g, FiberContent 0.6 g, ProteinContent 0.5 g, SaturatedFatContent 0.1 g, SodiumContent 3.7 mg, SugarContent 40.4 g

THAI PRAWN, GINGER & SPRING ONION STIR-FRY RECIPE | BBC ...



Thai prawn, ginger & spring onion stir-fry recipe | BBC ... image

This stir-fry has a welcome spicy kick. Once you've made the paste, it takes only 10 minutes to cook

Provided by Good Food team

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 16

200g raw, peeled tiger prawns from a sustainable source
1 green Thai chilli, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger, finely sliced, then shredded
8 spring onions, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime wedges, to serve

Steps:

  • Put the prawns in a bowl. Put the chilli, garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
  • Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
  • Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

Nutrition Facts : Calories 294 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 3 grams fiber, ProteinContent 25 grams protein, SodiumContent 6.32 milligram of sodium

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