3,551 ginger beer recipes

Moo shu vegetables is a fast, meatless take on the takeout classic: shredded vegetables and bean sprouts stir-fried with ginger, garlic, scrambled egg, and hoisin. Light, quick, and great wrapped in pancakes.

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

Tofu wontons with ginger, garlic, and sesame oil filling, ready for deep frying or boiling in soup. Freezer-friendly for up to 2 months.

Shrimp Sauce Mixed Vegetables & Shredded Chicken recipe

Kare Ikan, an Indonesian fish curry simmered in coconut milk, tamarind and a fragrant spice paste of lemongrass, turmeric, ginger and chili. Finished with cool cucumber and fresh mint.

Chinese-style braised pork (fantasy pork) slow-cooked in dark soy sauce, rice wine, star anise, and Szechuan peppercorns until fall-apart tender. A rich, aromatic showpiece.

Layered dessert with whole wheat oat crust, butterscotch pudding, spiced apple pie filling, and crunchy bran topping. Bake the crust first, then layer everything and finish in the oven.

Spicy Szechuan chicken stir fry with snow peas, shiitake mushrooms, ginger, garlic, and dried red chiles. A 30-minute weeknight dinner with bold heat and clean veggies.

Seared sea scallops and sliced pears over fettuccine in a garlic cream sauce with white wine, lemon verbena, and fresh ginger juice. An elegant, unexpected pairing.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Quick 30-minute sweet and sour chicken with brown rice, tossed with crisp veggies and a tangy apricot-ginger glaze. A healthy weeknight stir-fry the whole family will love!

Silky pumpkin mousse with warm spices and caramel, set with gelatin for airy texture. Elegant make-ahead dessert that tastes like autumn in a glass.

Haroset cake with zabaglione sauce turns the Passover walnut-apple-wine condiment into a flourless springform cake, served warm with a whisked Italian wine custard.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Sichuan-style bean thread noodles with minced pork, dried mushrooms, hot bean sauce, and fresh ginger. Spicy, slurpable, and deeply savory with a cilantro finish.

Butter-seared chicken breasts topped with a fresh pineapple salsa packed with ginger, cilantro, roma tomatoes, and a squeeze of lemon. A bright, tropical 30-minute dinner the whole family will love.