Posts in : Ingredients minced fresh ginger root

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  Chinese meats Soup

  
  
  • Posted by elimam
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  Chinese meats Soup
  

  

  Course

  soup

  Cuisine

  Chinese

  Prep Time

  15 minutes

  Cook Time

  20 minutes

  Servings

  servings

  
  Ingredients

  • 1 pound ground pork
  • 1 egg
  • 1 tablespoon cornstarch
  • 2 teaspoons sesame oil
  • 1 tablespoon minced fresh ginger root
  • 1/4 teaspoon monosodium glutamate (MSG) (optional)
  • 1 teaspoon salt
  • 2 green onions chopped and divided
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 head napa cabbage, cored and cut into chunks
  • 2 cups low-sodium chicken broth
  • 2 cups water or as needed
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil

  Course soup Cuisine Chinese Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 1 pound ground pork 1 egg 1 tablespoon cornstarch 2 teaspoons sesame oil 1 tablespoon minced fresh ginger root 1/4 teaspoon monosodium glutamate (MSG) (optional) 1 teaspoon salt 2 green onions chopped and divided 1 tablespoon Extra Virgin Olive Oil 1 head napa cabbage, cored and cut into chunks 2 cups low-sodium chicken broth 2 cups water or as needed 1 tablespoon soy sauce 2 teaspoons sesame oil

  
  Instructions

  1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
     

  2. Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.

  3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

  
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• 

  Japanese Ginger Salad Dressing

  
  
  • Posted by elimam
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  • in Uncategorized
  
  
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  Japanese Ginger Salad Dressing

  

  Course

  salad

  Cuisine

  Japanese

  Prep Time

  5 minutes

  Servings

  cups(1 1/2)

  Ingredients

  • 1 cup Extra Virgin Olive Oil
  • 1/4 cup soy sauce
  • 1 Lemon juiced
  • 3 cloves garlic minced
  • 3 tablespoons minced fresh ginger root
  • 1 teaspoon prepared Dijon-style mustard
  • 2 teaspoon honey
  • ground black pepper to taste

  Course salad Cuisine Japanese Prep Time 5 minutes Servings cups(1 1/2) Ingredients 1 cup Extra Virgin Olive Oil 1/4 cup soy sauce 1 Lemon juiced 3 cloves garlic minced 3 tablespoons minced fresh ginger root 1 teaspoon prepared Dijon-style mustard 2 teaspoon honey ground black pepper to taste

  Instructions

  1. In a small bowl, whisk together the soy sauce, lemon juice, garlic, ginger, mustard, honey and pepper. Once these are thoroughly combined, add the oil in a steady stream, whisking constantly. When all of the oil is incorporated into the dressing, pour into a glass jar and chill until serving.

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