Ginger Recipes - including gingerbread, ginger biscuits and special fried rice.
Welcome to our ginger recipe page.
Our selection includes special fried rice with ginger, shrimp with ginger, sticky gingerbread, ginger biscuits, and ginger and orange chicken stir fry.
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Special Fried Rice with Ginger
This is a spicy fried rice dish based on a Chinese recipe and it contains lots of delicious ingredients. It is a meal in itself and can be eaten on its own.
- 8 oz (225 g) of chopped ham
- 5 oz (140 g) of long-grain rice
- 5 oz (140 g) of peeled and cooked prawns (shrimp)
- 5 oz (140 g) of bean sprouts
- 3 oz (85 g) of cooked peas
- 3 sliced spring onions
- 2 beaten eggs
- 2 crushed cloves of garlic
- 2 tbsp of light soy sauce
- 2 tbsp of vegetable oil
- 1 tsp of freshly grated root ginger
- Cook the rice according to packet instructions and then drain thoroughly under cold running water.
- Heat 1 tbsp of the vegetable oil in a wok or a large frying pan.
- Add the beaten eggs and 1 tsp more of the vegetable oil. Cover the base of the wok with the egg and allow to cook flat without stirring.
- Once the underside has browned, flip the egg pancake over and cook on the other side for 1 minute.
- Remove the egg from the wok and set aside to cool.
- Heat the remaining oil in the wok and add the crushed garlic and ginger root.
- After 30 seconds add the sliced spring onions, bean sprouts, ham, peas and prawns. Fry all of the ingredients for 2 minutes stirring frequently.
- Add the soy sauce and the rice and mix all the ingredients together. Cook for a final 2 minutes.
- Remove the rice from the heat and transfer to warm plates or a large serving dish.
- Roll up the egg pancake and slice thinly with a knife. Decorate the rice with the egg roll slices. Serve immediately.
Shrimp with Ginger
This dish is light and not too heavy on the stomach. It is quick to make and nutritious, perfect if you don't have a lot of time to cook.
- 1 lb (455 g) of peeled raw king prawns
- 8 oz (225 g) of diced carrots
- 3½ oz (100 g) of bean sprouts
- 3½ oz (100 g) of frozen peas
- 1 diced onion
- 1 tbsp of tomato purée
- 1 tbsp of soy sauce
- 1 tsp of Chinese five-spice powder
- 2-inch piece of fresh root ginger
- vegetable oil for frying
- Using a very sharp knife, remove the outer skin of the ginger and then slice into very thin sticks.
- Heat 1-inch of vegetable oil in a wok or large frying pan and fry the ginger strips until crispy.
- Remove from the wok and allow to drain on a paper towel. Set aside.
- Discard all of the oil from the wok apart from 2 tbsp.
- Add the diced carrots together with the diced onion and fry for about 5 minutes.
- Add the frozen peas and the bean sprouts and stir-fry for a further 2 minutes.
- Rinse the uncooked prawns in cold water and then pat dry with a paper towel.
- In a small mixing bowl, mix together the soy sauce, tomato purée and the Chinese five-spice until a smooth paste has formed.
- Using a pastry brush, coat the prawns with this mixture.
- Add the prawns to the wok and cook until they are cooked through completely. This should take a few minutes. Do not overcook the prawns otherwise they will become rubbery.
- Transfer the prawns and vegetables to a serving dish and top with the reserved ginger. Serve immediately.
This gingerbread cake is delicious, rich and moist and will disappear from the plate as soon as it has been made.
- 8 oz (225 g) of plain flour
- 4 fl oz (115 ml) of milk
- 4 oz (115 g) of butter
- 4 oz (115 g) of black treacle
- 4 oz (115 g) of golden syrup
- 4 oz (115 g) of chopped stem ginger
- 2 oz (55 g) of soft dark brown sugar
- 2 beaten eggs
- 2 tsp of ground ginger
- 1 tsp of mixed spice
- 1 tsp of bicarbonate of soda
- pinch of salt
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch square cake tin with butter.
- Sift the flour into a large mixing bowl and add the ground ginger, mixed spice, bicarbonate of soda and salt.
- Place the butter, black treacle, golden syrup and brown sugar into a pan and warm up over a gentle heat, stirring frequently until the butter has melted and the ingredients have blended together.
- Remove the pan from the heat and allow to cool slightly.
- Make a well in the centre of the flour and add the beaten eggs, milk and the butter and syrup mixture.
- Mix all of the ingredients together until the mixture is smooth.
- Stir in the chopped stem ginger.
- Pour the cake mixture into the prepared cake tin and place into the preheated oven. Bake for 1 hour or until the top of the cake springs back when gently pressed.
- Remove from the oven and allow to cool in the tin before turning the gingerbread out onto a wire rack.
- Cut the gingerbread into squares and enjoy.
These biscuits are so quick and easy to prepare yet they are still wonderfully tasty. They are crunchy on the outside and soft on the inside, much better than the commercially produced biscuits you find in the shops.
- 4 oz (115 g) of self-raising flour
- 2 oz (55 g) of butter
- 2 tbsp of golden syrup
- 2 tsp of caster sugar
- 1½ tsp of ground ginger
- ½ tsp of cinnamon
- ½ tsp of bicarbonate of soda
- Preheat the oven to 375°F (190°) grease a baking tray with butter.
- Place the butter into a small saucepan with the golden syrup and warm on a medium-low heat. Stir frequently so that the butter melts and blends into the syrup. Remove from the heat and set aside.
- Place the flour, sugar, ginger, cinnamon and bicarbonate of soda into a mixing bowl and make a well in the centre.
- Pour in the butter and syrup mixture and stir the ingredients together until a wet dough is formed.
- Take small teaspoon-size lumps of the mixture and shape them into small balls. Flatten slightly and place onto the prepared baking tray, leaving a little space between each biscuit.
- Place in the oven and bake for 10 minutes until the biscuits are golden brown in colour.
- Remove from the oven, allow to cool on the tray and then transfer to a wire cooling rack.
- Store in an airtight container for up to 4 days.
Ginger and Orange Chicken Stir-Fry
The orange segments in this chicken stir-fry dish make it wonderfully refreshing and tasty and the ginger gives it a lot of added depth too.
- 12 oz (340 g) of chicken breasts
- 6 oz (170 g) of thinly sliced carrots
- 3½ fl oz (100 ml) of orange juice
- 1 orange
- 1 sliced onion
- 4 tbsp of sherry
- 2 tbsp of freshly grated ginger root
- 2 tbsp of vegetable oil
- 1 tbsp of tomato purée
- 1 tbsp of brown sugar
- 1 tsp of ground ginger
- 1 tsp of cornflour
- 1 crushed clove of garlic
- few chives to garnish
- Heat the vegetable oil in a wok or a large frying pan.
- Add the onion, garlic and carrots and fry over a high heat for 2 - 3 minutes.
- Cut the chicken into thin strips and add to the wok.
- Fry for a few minutes and then add the grated ginger root and the dried ginger powder.
- Mix well, coating the chicken pieces with the ginger and stir-fry until the chicken is fully cooked and golden brown in colour.
- In a small mixing bowl, combine the orange juice, sherry, tomato purée, sugar and the cornflour until all the ingredients have blended together.
- Pour into the wok and mix well.
- Cook until the juices begin to thicken.
- Peel the orange and break into segments. Add to the wok and toss with the chicken. Do not allow to cook for too long.
- Remove from the heat and transfer into serving dishes or bowls.
- Garnish with freshly chopped chives and serve immediately.