492 ginger wine recipes

Flash-cooked lamb stir-fry with julienned leeks, garlic, sesame oil, and a soy-ginger marinade. A fast, high-heat wok dish with tender marinated lamb slices.

Tuna kebabs alternate fresh tuna and artichoke hearts on bamboo skewers, brushed with a Shanghai-spiced peanut, tamari, and ginger sauce, then broiled until just opaque.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.

Grilled Hawaiian fish draped in a silky basil-coconut curry sauce with lemongrass, ginger, kaffir lime leaves, and homemade red curry paste. Island-meets-Thai fusion, fresh and fragrant.

General Tso's chicken with orange zest, Sichuan peppercorns, and dried red chiles in a dark soy and rice wine stir-fry. A lighter, more authentic take without deep-frying or heavy batter.

Mongolian barbecue is a tableside grilling experience with thinly sliced lamb, fresh vegetables, and a star anise soy-rice wine sauce. Interactive feast for 8 guests.

Rustic vegetable stew with eggplant, butternut squash, and potato, spiced with turmeric, cumin, and ginger, built on a base of deeply caramelized onions deglazed with red wine.

Chinese grilled short ribs butterflied into a single accordion strip and marinated in peanut butter, curry, sesame oil, soy, and rice wine. Smoky, tender, unusual.

Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.

Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.

Wok-fried ginger crabs with garlic, scallions, rice wine, and a light-dark soy sauce blend. A fast Chinese-style crab stir-fry that goes from wok to table in minutes.

A zesty and versatile sauce, perfect for game, ham, roasts, or tongue. A blend of spices, wine, and citrus for a delightful flavor.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.

Buttermilk-marinated Cornish game hens baked with turmeric, serrano chiles, and cilantro, served over cumin-spiced corn with a creamy tomato sauce. A showstopping Indian-inspired dinner.

Fiery cold Sichuan noodles with chili bean sauce, yellow bean sauce, garlic, ginger, and sesame oil. A bold vegetarian Chinese noodle dish that comes together in 35 minutes.