612 ginger scallion sauce recipes

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

Hunan-style salmon stir-fried with chili paste, soy sauce, oyster sauce, ginger, and garlic in a glossy sauce. Finished with toasted pumpkin seeds over rice.

Ginger-Glazed Salmon Steak on Basil Mashed Potatoes with Sesame Asparagus recipe

Home-style Chinese chicken deboned by hand, velveted in egg and cornstarch, twice-fried to a crackling crust, and tossed in a tangy vinegar glaze. Served over wilted garlic spinach restaurant-style.

Kung Pao-style chicken stir fry with deep-fried peanuts, ginger, garlic, soy sauce, sherry, and white vinegar. Egg-and-cornstarch coated chicken cubes get a velvety, glossy finish.

Indonesian-style mie goreng with soba noodles, tofu, snow peas, and bean sprouts, tossed in a soy-brown sugar-chili sauce. Vegetarian, low-fat, and on the table in 25 minutes.

Sizzling Sichuan scallops wok-tossed with ginger, garlic, chili paste, and crunchy cucumber, then poured hot onto a screaming cast iron platter at the table. Pure drama.

Cantonese steamed chicken breast with dried black mushrooms, water chestnuts, and ginger in a soy-sherry-sesame marinade. Optional Chinese sausage adds sweet, smoky richness. Ready in 20 minutes of steaming.

Asian flavors add punch to this classic Chinese stir-fry that's so quick and easy from stovetop to plate.

Fresh salmon stir-fried with crisp vegetables in a savory Asian sauce that comes together in minutes. Healthy weeknight dinner that delivers bold flavors and vibrant colors without the typical stir-fry heaviness.

Stir-fried chicken and chow mein noodles with mushrooms, snow peas, carrots, and ginger in a savory soy-oyster sauce, topped with crunchy peanuts. Ready in 25 minutes.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture.

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

Dry your beans well before cooking. To get the traditional ‘blistered’ look of the beans you will need to shallow-fry them for 5-6 minutes and stir constantly to avoid burning.

Classic pepper steak with marinated beef strips, colorful bell peppers, celery, and tomatoes in a soy-ginger sauce thickened with cornstarch. Serve over rice or noodles.