Ginger Recipes
eBook
A Guide to Cooking
with Ginger
including 30
Amazing Recipes
for You!
Contents
Disclaimer ................................................................ Error! Bookmark not defined.
Introduction ........................................................................................................... 5
What is Ginger? ..................................................................................................... 6
Health Benefits of Ginger ..................................................................................... 7
Improves Blood Flow ......................................................................................... 7
Treats Motion Sickness .................................................................................... 7
Enhances Nutrient Absorption .......................................................................... 8
A Natural Remedy for Cold and Flu .................................................................. 8
Aids Digestion ................................................................................................... 8
Prevents Colon Cancer...................................................................................... 8
Reduces Inflammation and Pain ...................................................................... 8
Heals Breathing Problems ................................................................................ 9
Boosts Your Immune System............................................................................ 9
Cures Morning Sickness ................................................................................... 9
Halts Ovarian Cancer ........................................................................................ 9
Tips for Cooking with Ginger ............................................................................... 10
Culinary Uses ...................................................................................................... 12
Dried Ginger .................................................................................................... 12
Pickled Ginger ................................................................................................. 12
Candied Ginger ............................................................................................... 12
Ginger Tea ....................................................................................................... 12
Ginger Recipes .................................................................................................... 13
2
1. Amaretto Oriental Salmon .......................................................................... 13
2. Artichoke Nut Bread ................................................................................... 14
3. Chinese Asparagus in Ginger-scented Brown Sauce ................................. 15
4. Asian Beef Noodle Toss .............................................................................. 17
5. Baked Ham ................................................................................................. 18
6. Beer and Ginger Marinade ......................................................................... 19
7. Blueberry Ketchup ...................................................................................... 20
8. Bourbon Turkey........................................................................................... 21
9. Candied Ginger Butter ................................................................................ 23
10. Cinnamon Pineapple Pork ........................................................................ 24
11. Garlic & Ginger Pork Roast ....................................................................... 25
12. Gingerbread Men...................................................................................... 26
13. Ginger Chicken & Yam.............................................................................. 28
14. Ginger Pepper Steak ................................................................................ 29
15. Jamaica-Me-Krazy BBQ Sauce ................................................................. 30
16. Lemonade Chicken................................................................................... 32
17. Lentils with Zucchini ................................................................................. 33
18. Mutton Stew ............................................................................................. 34
19. Moravian Cookies ..................................................................................... 36
20. Orange Beef .............................................................................................. 37
21. Pineapple Ginger Muffins ......................................................................... 39
22. Pork & Oysters .......................................................................................... 40
3
23. Orange Avocado Chicken ......................................................................... 42
24. Rhubarb Ginger Cobbler ........................................................................... 43
25. Smoked Turkey Jerky................................................................................ 45
26. Sunflower Chicken Stir Fry ....................................................................... 46
27. Szechwan Chicken Meatloaf .................................................................... 47
28. Teriyaki Skirt Steak................................................................................... 48
29. Marinated Squid ....................................................................................... 49
30. Curry Chicken & Vegetables ..................................................................... 50
Conclusion........................................................................................................... 52
4
Introduction
When talking about eating healthy, most people are looking to find a way to
reduce the excess weight they have put on. A boost to their overall health is a
secondary concern. Maintaining an ideal body weight is their priority. With
ginger, you might not be able to cut down the calories but you can surely
become a much healthier person.
Known around the world for its health benefits,
ginger has been used to treat everything from
morning sickness suffered by pregnant women
to indigestion. Apart from its medicinal use,
ginger is an integral part of many recipes from
around the globe, adding its strong, pungent
taste to each one.
The fruit of the ginger plant has become one of the most widely used
ingredients in cuisines around the world. Been around since time immemorial,
ginger originated from South Asia, where it is still cultivated widely. The
Caribbean and East Africa are other regions where ginger is harvested around
the year.
In this eBook, we will look in more detail what ginger is, its health benefits and
how you can use it for cooking. The culinary uses of ginger have also been
outlined for your reading pleasure. To make it easier for you to enjoy the health
benefits provided by ginger, a list of 30 exciting recipes is also provided. Make
sure you read till the very end so you can avail the natural goodness of this
rhizome.
5
What is Ginger?
Is ginger a fruit or a vegetable? This conundrum has stumped
researchers and scientists for centuries now. The mystery
regarding which category ginger belongs to is almost as big
as the one with the Bermuda Triangle. Yet, there is no real
way you can tell what ginger is, i.e. a fruit or a vegetable.
Basically, ginger is a rhizome. A rhizome is any root or stem
that possesses a strong flavor. Other commonly used
rhizomes around the world include turmeric and galangal. It
is because of this reason that ginger is widely considered to be a vegetable,
though there is little substantial evidence to support this claim.
But why should you worry? Does it even matter what ginger is? You should be
interested in the health benefits it provides and the flavor it adds to the foods
you cook. Fresh ginger lends a strong and pungent taste and aroma to any
dish, whether sweet or savory. From meat jerky to ice-cream, ginger can be
used in a wide range of dishes.
Ginger belongs to the same family of plants as cardamom and turmeric. It is
grown and harvested throughout the year. India, Indonesia and China are the
three biggest producers of ginger. Ginger is considered to be completely safe
for use. However, people suffering from gallstones should avoid eating too
much ginger.
Also it can interact with certain medicines, like warfarin, and cause allergic
reactions in some cases. This is why you should consult your physician before
eating it. As you will learn in the coming chapters, ginger is undoubtedly a
must-add to your daily diet.
6
Health Benefits of Ginger
Apart from culinary usage, ginger has always been noted as possessing many
medicinal qualities, and it has been used to treat illnesses and find cures in
the past, as old as 2 millennia ago. The Chinese have always supported the
use of ginger in medicine, and they have argued that it improves metabolism
and circulates energy in our bodies. Here are few of the top health benefits of
ginger; there are simply too many to list down.
Improves Blood Flow
The use of ginger improves the circulation of blood in our body. It contains
magnesium, which helps maintain the heart’s constant rhythm, and zinc, which
is responsible for blood stability and regulating blood sugar levels.
Treats Motion Sickness
Ginger is a tested and effective cure for people who suffer from this ailment. A
cup of ginger tea before or during travel, or any another ginger-containing meal,
will treat your nausea and enable you to have a suffer-free journey.
7
Enhances Nutrient Absorption
The use of ginger greatly improves the absorption of nutrients in your body, by
balancing gastric juices in your body. It also helps in the elimination of waste
from the body.
A Natural Remedy for Cold and Flu
You have surely heard that Ginger is the best remedy for treating a cold, and so
it is. It has been used for ages to relieve congestion in the throat, and get rid of
that common cold which just doesn’t seem to leave you.
Aids Digestion
Ginger helps your digestive system the food
you eat reducing the chances of stomach
aches and other digestion-related ailments. It
also reduces stomach inflammation in pretty
much the same way as aspirin.
Prevents Colon Cancer
Ongoing research and tests have proven that ginger can prevent the growth of
colorectal cancer cells. Colon cancer is one of the most common types of
cancer in the USA, with over 130,000 cases reported during 2012 alone.
Reduces Inflammation and Pain
Ginger is anti-inflammatory by nature as mentioned above. It also reduces the
intensity of pain caused by injury or illness, acting like a painkiller.
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Heals Breathing Problems
People suffering from breathing problems should increase their consumption
of ginger. Along with curing flu and cold, ginger clears up the respiratory tract,
removing all phlegm and mucus along the way so you can breathe easy.
Boosts Your Immune System
Ginger is great for your immune system as a whole. From dealing with bacteria
that causes stomach ailments to reducing the risk of a stroke, it provides an
all-round health boost few other spices can offer.
Cures Morning Sickness
Pregnancy can turn very quickly into several months of
morning sickness for women. Not anymore, as drinking
ginger tea or adding ginger to your early morning meals
cures morning sickness.
Halts Ovarian Cancer
Along with colon cancer, ginger also works wonders for women at risk of
ovarian cancer. While the results of the colon cancer experiments aren’t
conclusive, there is no doubt that ginger can stop the growth of ovarian cancer
cells.
These are just some of the health benefits ginger offers for you. As you can
see, it is a great addition to your diet.
9
Tips for Cooking with Ginger
Ginger is one of the most-used ingredients for cooking across the world, yet no
one would say that cutting, peeling and pureeing ginger is a fun activity. Except
that part, the entire process of cooking with ginger is delightful. However,
loathsome as cutting and chopping ginger may be, you should NEVER think
about buying the already pureed ginger jars from the market.
That stuff won’t lend your food the taste and
aroma you are looking for and forget about the
health benefits of ginger. This is why the first tip
for cooking with ginger is to use fresh ginger
every single time. No matter how long it takes
for you to prepare it for cooking, the effort is well
worth your while. The shape of the ginger root is the main concern for people
looking to peel and cut it.
You can use a standard vegetable peeler to get
the skin off. Make sure you grip the handle lightly
or you might end up scraping a substantial part of
the ginger along with the skin. Once it is peeled,
place it on the counter and cut into long strips.
This will make it easier for you to chop or dice it
according to the way you want to use it. You can
also use a spoon for peeling ginger.
As far as shopping for ginger is concerned, the thing you need to look out for is
the freshness of the color. The ginger should be light brown in appearance.
Pick up the ginger root and try to bend it. If it feels firm, buy it. Otherwise repeat
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the exercise with another ginger root. The great thing about ginger is that it is
available throughout the year so you needn’t stop eating ginger at any time!
Storing ginger is also no hassle but for that you should not peel it up. Unpeeled
ginger can be kept in a plastic bag in the freezer for up to six months. Even
then it would be in edible state. Once you have taken the skin off, it is
imperative you use the ginger root within a couple of weeks.
As far as cooking with ginger is concerned, you can
cut it according to the recipe. Some recipes
require you to chop ginger into small pieces while
for others you will need to cut it into long, thin
slices. Either way, it shouldn’t be too much of a
bother for you.
An even convenient way of using ginger for cooking is to
make it into paste. When you get fresh ginger from the
market, peel the skin off and cut the ginger into small
pieces, around 3 or 4. Throw them into the blender and
keep blending till a paste is formed. You can use the
paste for cooking as well. Often, garlic is added to
ginger creating a ginger-garlic paste.
These are some tips for cooking with ginger you should keep in mind. Next up,
we will look at some of the common culinary uses of ginger.
11
Culinary Uses
With its unique aroma and pungent taste, ginger is one of the few spices which
go equally well with sweet and savory dishes. Used commonly in Asia, ginger is
one of the foremost ingredients in several stir fries as well as desserts. Yet,
there are some other culinary uses of ginger which people this side of the
Atlantic don’t usually know about.
Dried Ginger
Dried ginger can be ground into a powder which is added to desserts and other
recipes. It is also made into capsules to be used as a supplement. Since fresh
ginger is available all year round, you can use it whenever you need to cook.
Pickled Ginger
Ginger becomes a condiment when pickled in rice
vinegar. Pickled ginger is widely used for garnishing
dishes in Japan.
Candied Ginger
Ginger can be cooked into a candied form which can then be used in cakes
and cookies. Candied ginger is the core ingredient of ginger ale as well as
ginger beer. You will find the recipe for candied ginger in the list below.
Ginger Tea
Ginger tea is almost considered a medicine because of the health benefits it
provides. You can enjoy many of the health benefits highlighted in the list
above by drinking a cup of ginger tea every day. It will improve your digestive
system, reducing the chances of heartburn and acidity.
12
Ginger Recipes
1. Amaretto Oriental Salmon
Ingredients:
 ¼ cup Amaretto
 1 teaspoon grated fresh ginger
 2 salmon fillets (1½ pounds each, with the skin on)
 2 tablespoons lime juice
 2 tablespoons sesame oil
 ¼ teaspoon ground black pepper
 1 tablespoon Hoisin sauce
 Salt to taste
 ¼ cup light soy sauce
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Instructions:
Preheat your oven to 350°F. Prepare a marinade by combining amaretto, soy
sauce, lime juice, pepper, salt, ginger, sesame oil, and hoisin. Add salmon and
marinate for 1 hour.
Spray a roasting pan very lightly with some vegetable oil, and place the fillets in
it. Bake these for 10 minutes, or until golden brown. Heat the remaining
marinade in a saucepan for 10 minutes, and pour it on top of the fillets before
serving. You may also garnish the dish with asparagus and lemon slices.
2. Artichoke Nut Bread
Ingredients:
 2½ cups flour
 1 egg
 ¼ cup butter, melted
 ¾ cup milk
 ¾ cups sugar
 ½ teaspoon salt
 ½ teaspoon ginger
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 1 cup artichoke pulp
 2 teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon cinnamon
 1 cup walnuts, chopped
 1 teaspoon nutmeg
Instructions:
Before starting, set your oven at a temperature of 350°F. Combine flour,
sugar, baking powder, soda, salt, ginger, nutmeg, and cinnamon in a mixing
bowl, and add walnuts to the mixture. In another bowl, mix together butter,
milk, artichoke, pulp and egg. Unify the two mixtures and blend lightly.
Pour the batter into two 4 by 8-inch loaf pans, lightly greased with butter. Bake
in the preheated oven for approximately 55 minutes. This recipe will yield two
loaves of this scrumptious bread. Simply cut into thin slices, and serve with
butter or cheese.
3. Chinese Asparagus in Ginger-scented Brown Sauce
Ingredients:
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 1 pound medium asparagus, peeled
 1 teaspoon fresh ginger, peeled and minced
 1 tablespoon water
 1 tablespoon rice wine or dry sherry
 ½ teaspoon sugar
 1 tablespoon plus 1 teaspoon soy sauce
 1½ teaspoons cornstarch
 ½ cup chicken or vegetable stock
 1 tablespoon vegetable oil
 2 tablespoons minced green onion
Instructions:
First, cut diagonal stalks out of the asparagus. Next, combine stock, soy sauce,
rice wine and sugar, and mix cornstarch with water in a separate container.
Heat oil in a skillet over medium-high heat, and stir-fry ginger and onions
together for 15 seconds. Add asparagus and fry for another 10 seconds. Add
the broth mixture, and let the mixture boil. Cover the skillet and reduce the
heat, letting the asparagus turn crisp and tender.
Move the asparagus to the side of the skillet, and pour the cornstarch mixture.
Cook it for 2-3 minutes, letting it thicken, then add asparagus. Serve hot. This
recipe produces 2 servings if you wish to serve it as a main course, or 4 sidedish servings.
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4. Asian Beef Noodle Toss
Ingredients:
 1 pound ground beef
 3 ounces instant ramen noodles
 2 cups water
 1/8 teaspoon ground ginger
 2 cups vegetable mixture
 2 tablespoons green onion, thinly sliced
Instructions:
Cook the beef on a large-sized non-stick skillet for 8-10 minutes. When it
breaks up into ¾-inch crumbles, remove the beef from the skillet and season it
with the seasoning in one packet of noodles.
Using the same skillet, combine water, noodles, vegetables, ginger and the
remaining amount of seasoning, and bring the mixture to a boil. Cover the
skillet and reduce the heat, simmering for 3-4 minutes. Add the seasoned beef
to the mixture, followed by green onions, and heat thoroughly. You would have
successfully made 4 servings of this delightful dish.
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5. Baked Ham
Ingredients:
 9 pounds boneless ham
 1½ teaspoons ground ginger
 2 bottles extra dry champagne (4-quart)
 3 tablespoons honey
 1½ teaspoons dry mustard
 1 pound light brown sugar
Instructions:
Using a sharp knife, score the ham gently and place it on the rack of a baking
pan. Sprinkle 1 cup of brown sugar on the top evenly, and pour 1 bottle of the
champagne. Bake the ham at 325°F for at least 2 hours.
Meanwhile, pour the remaining bottle of champagne in a saucepan, followed
by leftover brown sugar, ginger, mustard and honey. As it starts boiling, lower
the heat and baste ham with the mixture after 15-minute intervals. This recipe
will prepare 15 slices of the most delicious ham you have ever tasted.
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6. Beer and Ginger Marinade
Ingredients:
 1½ cups flat beer
 2 tablespoons fresh ginger, finely chopped
 1 small piece of orange peel
 ½ cup olive oil
 2 cloves garlic, coarsely chopped
Instructions:
In a plastic or glass bowl, combine beer, oil, ginger and garlic, and add orange
peel, and mix thoroughly. Using a receptacle to hold the meat firmly, immerse
the meat in the marinade and cover tightly. Leave it for 6-12 hours, for it to
pick up the flavor, and turn the meat frequently for even coating.
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7. Blueberry Ketchup
Ingredients:
 16 ounces blueberries
 1 tablespoon minced fresh ginger
 1 tablespoon blueberry vinegar
 1 teaspoon salt
 1 medium dried Chile pepper, crumbled
 ¼ cup dark brown sugar
 2 tablespoons vegetable oil
 1 clove garlic, crushed
 2 large purple plums, pitted and chopped
 1 medium onion, finely chopped
 1 cup fresh tomato, peeled, seeded and chopped
 1 tablespoon fresh lemon juice
 Zest of 1 lemon, cut into strips
 1 teaspoon ground cinnamon
 1 teaspoon ground cardamom
 1 teaspoon ground coriander
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 1 teaspoon ground mixed peppercorns
Instructions:
Heat vegetable oil in a large saucepan. Put in ginger and garlic, and cook for 2
minutes on low heat. Add the chopped onion and fry until it becomes
transparent. Next, add blueberries, plums, tomato, vinegar, brown sugar,
lemon juice, zest, Chile pepper, salt, spices and peppercorns, stirring well.
Turn the heat up a notch, and let the mixture simmer. Then reduce the heat
again, and leave for 30 mixtures. Remove from heat, and let cool. Then,
process the mixture in a food processor. Return the puree back to the pan and
cook for 1 hour. Store this yummy ketchup in containers, and refrigerate for up
to four weeks.
8. Bourbon Turkey
Ingredients:
 1 turkey, weighing 10 pounds
 2 cups bourbon
 1 tablespoon fresh ginger, minced
 3 tablespoons vegetable oil
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 2 tablespoons sugar
 ¼ cup brown sugar
 Freshly ground black pepper, to taste
 2/3 cup honey
 1/3 cup soy sauce
 2/3 cup ketchup
 5 whole star anise
 1 cup dry red wine
 ½ cup dry sherry
Instructions:
Firstly, grab a sharp knife and dissect the turkey as follows: remove drumsticks
and cut crosswise through the bone. Remove the thighs and cut halfway
through the bone. Make 4-5 pieces out of each half of the breast, and cut the
wings at the elbows. Reserve the rest of the turkey for another dish. Rinse the
pieces and pat dry.
In a large mixing bowl, mix together wine, ½ cup bourbon, sherry, vegetable oil,
soy sauce, star anise, sugar, ginger and pepper. Dip the turkey pieces in this
mixture, coating them thoroughly. Cover the bowl, leaving the pieces in it for 1
hour. Set your oven to 325°F.
Arrange the turkey pieces in a roasting pan, and pour ½ cup of the marinade
onto them. Bake in the preheated oven for 1 hour, turning and basting the
pieces every 20 minutes. Increase the oven temperature to 450°F. In a mixing
bowl, combine the remaining bourbon, honey, ketchup and brown sugar, and
brush the turkey pieces with this mixture. Bake for another 30 minutes. Your
hard work will yield 8 to 10 portions of this fantastic turkey.
22
9. Candied Ginger Butter
Ingredients:
 ½ cup unsalted butter, at room temperature
 2 tablespoons crystallized ginger, freshly chopped
 1 tablespoon honey
 1/8 teaspoon salt
Instructions:
In a small mixing bowl, stir together butter, ginger, honey and salt thoroughly
until combined. This butter is best enjoyed after refrigerating for a few hours.
To soften it, simply let stand at room temperature for 15 minutes.
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10. Cinnamon Pineapple Pork
Ingredients:
 4 boneless pork loin steaks
 1 tablespoon fresh ginger root, peeled and grated
 2 tablespoons butter
 ½ cup dry white wine
 ½ cup chicken broth
 ½ teaspoon kosher salt
 1 tablespoon fresh jalapeno pepper, finely chopped
 1/8 teaspoon cinnamon
 1 tablespoon fresh cilantro, chopped
 ½ teaspoon dried thyme
 ¼ teaspoon ground sage
 1 medium red bell pepper, thinly cut
 1 can pineapple chunks in natural juice
Instructions:
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Pound the steaks to 1-inch thickness, and sprinkle thyme, sage and salt on
top. Place half of the butter on a hot skillet, and place the steaks on top,
searing them until browned, spending 3-4 minutes on each side. Transfer the
steaks on a platter, keeping warm.
Melt the remaining butter in the skillet over medium heat. Place bell pepper in
the skillet and cook for 3 minutes. Next, add wine to the bell pepper and stir.
When the wine begins to reduce, add chicken broth, pineapple chunks with
juice, ginger, cinnamon and jalapeno. Let the mixture simmer, stirring gently.
Return the steaks to the pan, and coat it evenly with the sauce you have
prepared. This recipe will yield 4 servings.
11. Garlic & Ginger Pork Roast
Ingredients:
 3 pounds boneless pork loin roast
 2 large cloves garlic
 1 teaspoon fresh ginger, grated
 ¼ cup minced onion
 Juice of 1 lemon
 3 tablespoons honey
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 1½ teaspoons Dijon mustard
 Kosher salt, to taste
 Freshly ground pepper, to taste
 1 teaspoon Worcestershire sauce
Instructions:
Thinly sliver one clove of garlic. Using a skewer, poke holes all over the pork
roast, and stuff the holes with the slivered garlic bits. Pass the other clove of
garlic through a garlic press, into a plastic zip-lock bag. Add onion, lime juice,
sauce, ginger and mustard to the bag, and shake to combine the ingredients.
Place the pork roast in this bag, and seal. Refrigerate for 8-12 hours.
Preheat your oven to 350°F, and remove the plastic bag from the refrigerator.
Line a roasting pan with aluminum foil, and place the pork roast in it. Pour the
marinade on top, followed by salt and pepper. Bake for 100-105 minutes, and
cover with foil on top after removing from the oven. Slice the pork roast in 4-6
pieces, and serve.
12. Gingerbread Men
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Ingredients:
 3 2/3 cups all-purpose flour
 1 large egg
 ¾ cup butter
 ½ teaspoon baking soda
 1 teaspoon double-acting baking powder
 1 teaspoon salt
 ¾ cup dark brown sugar
 2 teaspoons ground ginger
 2 teaspoons ground cinnamon
 ¾ cup unsulfured molasses
Instructions:
Everyone’s favorite treat is here, and it is fairly simple to prepare. Firstly, warm
the molasses in a saucepan over low heat, without boiling. Add them to butter
in a bowl, stirring until melted. Leave the mixture to cool. In a large mixing bowl,
combine flour, baking soda, baking powder, ginger, sugar and cinnamon. Add
beaten egg and the molasses mixture to this bowl, and stir thoroughly.
Refrigerate this mixture for 1 hour, to make the dough stiff.
Set your oven to 350°F, and line some cookie sheets with brown paper. Divide
the dough into two, and wrap each part with plastic. Roll out the dough to a
very small thickness. Flour the cookie cutter, and cut little gingerbread men out
of the dough. Place the shapes on the cookie sheet, and bake for 12-15
minutes until the edges are browned. Let the gingerbread men cool before you
devour them!
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13. Ginger Chicken & Yam
Ingredients:
 1 pound chicken breasts, boned, skinned and cut into tidbits
 1 pound yams, peeled and cut into very thin sticks
 2 tablespoons fresh ginger, minced
 1/3 cup minced green onions
 1 small red onion, peeled and cut into eight pieces
 3 tablespoons water
 2 tablespoons olive oil
 3 tablespoons soy sauce
 3 tablespoons dry sherry
 1 tablespoon brown sugar
 1 ½ teaspoons cornstarch
Instructions:
Heat 1 tablespoon oil in a large frying pan, and cook yam sticks and red onions
on medium-high heat. Add the other vegetables to the pan and cook for 5
minutes, stirring often. Transfer to a platter and keep warm.
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Raise the heat, and add the remaining oil to the frying pan. Place chicken and
ginger, and stir-fry for 4-5 minutes, or until the chicken is no longer pink in the
center (you can check this by cutting the chicken). Add the cooked vegetables,
soy sauce, water, sherry, cornstarch and sugar, and stir until the mixture boils.
Add green onions, and transfer the dish to a platter. This recipe can feed a
maximum of 4 people.
14. Ginger Pepper Steak
Ingredients:
 1 beef steak, cut into thin strips
 ¾ teaspoon ground ginger
 1 teaspoon canola oil
 1 tablespoon cornstarch
 2 tablespoons cider vinegar
 1 tablespoon sugar
 1 green and 1 red capsicum, cut into strips
 1/3 cup soy sauce
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Instructions:
Combine vinegar, soy sauce, ginger and sugar in a mixing bowl. Take half of
this mixture in another container and add cornstarch to it. Stir thoroughly, until
a smooth mixture is formed. Cover the bowl with a lid and refrigerate. Place the
ginger mixture and steak in a resealable plastic bag, and refrigerate this for 2
hours.
Coat a non-stick skillet with cooking spray, and stir-fry capsicum for 2-3
minutes over medium-high heat. Replace the capsicum with the marinated
steak, and stir-fry until it loses its pink color. Add the soy sauce mixture to the
pan, and bring to a boil. Put the cooked capsicum back into the skillet, and
heat through. This recipe makes a perfect meal for 4, and it is best served with
rice.
15. Jamaica-Me-Krazy BBQ Sauce
Ingredients:
 1 tablespoon fresh ginger root, grated
 1 cup water
 ½ cup rum
 1 cup ketchup
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 ¼ cup hot sauce
 ¼ cup soy sauce
 ¼ cup apple cider vinegar
 1 tablespoon plus 1 teaspoon allspice
 ½ teaspoon ground cinnamon
 1 teaspoon salt
 2 bay leaves
 ¼ cup dark brown sugar
 ½ cup orange juice
Instructions:
In a Teflon saucepan, combine rum and brown sugar, and bring to a boil. Cook
until the substance is reduced to half its volume. Add water, orange juice, hot
sauce, ketchup, vinegar and soy sauce. Next, add ginger, salt, allspice,
cinnamon and bay leaves into the saucepan, and reduce the heat, letting the
mixture simmer for 20 minutes.
Remove bay leaves from the mixture and strain it. Let the sauce cool at room
temperature. It tastes best after being kept 12 hours. Use the sauce to
marinate chicken or any meat you want to cook or bake.
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16. Lemonade Chicken
Ingredients:
 5 pounds whole chicken
 1 cup lemon juice
 1 tablespoon fresh ginger, grated
 1 teaspoon lemon zest
 ½ teaspoon garlic powder
 1 teaspoon kosher salt
 1 tablespoon soy sauce
 ¼ cup honey
 Freshly ground black pepper, to taste
 Sweet Hungarian paprika, to taste
Instructions:
Cut the chicken into half along the breast, and wash it. Place it in a zip-lock bag
and set aside. Next, blend lemon juice, honey, ginger, lemon zest, soy sauce,
garlic powder and kosher salt together. Pour 2/3 cup of this marinade into the
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bag containing the chicken, and refrigerate the remaining marinade. Seal the
zip-lock bag, and refrigerate for at least 8 hours.
Preheat your oven to 350°F and remove the chicken from the refrigerator. Line
a roasting pan with aluminum foil, and place the marinated chicken pieces on
it. Bake for 30 minutes, and then baste the chicken with the refrigerated
marinade, sprinkling paprika, pepper and salt on top. Bake for another 30
minutes, or until golden brown. Let the chicken rest before being sliced. This
recipe yields 4 servings.
17. Lentils with Zucchini
Ingredients:
 ½ cup lentils, rinsed
 2½ cups water
 1 piece ginger
 1 small zucchini, chopped
 3 tablespoons ghee
 ½ teaspoon turmeric
 2 cloves garlic, chopped
 1 green Chile pepper, chopped
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 Salt, to taste
 ½ teaspoon garam masala
 1 teaspoon cumin seeds
Instructions:
Boil a combination of lentils, water and turmeric in a pot over medium heat.
Using a spoon, remove the froth from the top occasionally. In a separate pot,
heat half the ghee, and sauté garlic and onion in it, until golden. Add ginger,
pepper and zucchini, mixing thoroughly.
After cooking the zucchini for 5 minutes, pour the lentils into it, and add salt
and garam masala. Cover the pot halfway, reduce heat and cook for 15
minutes. Meanwhile, sizzle cumin seeds in the remaining amount of ghee.
Enjoy 4 servings of the hot and delicious lentils with cumin seeds.
18. Mutton Stew
Ingredients:
 1½ pounds boneless lamb shoulder meat, sliced or chunked
 2 teaspoons fresh ginger, grated
 ¾ cup water
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 3½ tablespoons butter
 1/3 cup flour
 ¼ medium cabbage, thinly wedged
 ¼ small rutabaga, sliced
 Chunks of 1 large carrot
 Salt, to taste
 Sugar, to taste
 1 teaspoon black pepper, ground
 6-inch chunks of leek
 1 tablespoon vinegar
Instructions:
Melt 2½ tablespoons butter in a pot over medium heat, and add meat,
cabbage, rutabaga, carrots and leek to it. Sprinkle salt, pepper and ginger on
top, and add water, letting the mixture boil. Lower the heat, shaking the pot to
prevent the meat from sticking, and tenderize the meat. This will take
approximately 60-70 minutes.
Melt the rest of the butter, and mix flour with it. Gradually add the cooking
liquid, and season with sugar, salt, pepper and vinegar, forming a sauce. Serve
the meat and vegetables with this sauce. This recipe is for making 4 servings.
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19. Moravian Cookies
Ingredients:
 4½ cups all-purpose flour
 ¾ cup vegetable shortening
 1¼ cups brown sugar
 2 cups molasses
 1 tablespoon baking soda
 1 tablespoon ground cinnamon
 1 tablespoon ground ginger
 1 tablespoon ground cloves
 ½ teaspoon salt
Instructions:
In a large saucepan over medium heat, combine vegetable shortening, brown
sugar, molasses, baking soda, cinnamon, ginger, cloves, and salt. Heat it until
warm, mashing out any lumps. Remove from heat, and while still warm, stir in
flour. Cover and refrigerate overnight.
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Preheat oven to 375 degrees F. Lightly grease cookie sheets. When ready to
bake, take what you need out of the refrigerator. (Unused dough may be stored
in the refrigerator as long as a month. In fact, cookies are better if dough has
"mellowed" for awhile.) Roll dough on a lightly floured surface, using as little
flour as possible. Also flour rolling pin. Roll dough out paper thin and cut into
desired shapes with cookie cutters. Place onto prepared cookie sheets.
Bake 5 to 6 minutes or until light brown. After removing cookies from oven,
with a clean soft cloth lightly brush off any excess flour. Let cool on cookie
sheet and remove when you can handle them comfortably. Store it in airtight
containers.
20. Orange Beef
Ingredients:
 1 pound flank steak
 ¼ cup chicken or beef stock
 1 cup corn oil
 1 tablespoon cornstarch
 8 cups water
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 2 tablespoons brandy
 2 tablespoons soy sauce
 Coarse salt, to taste
 2 tablespoons sugar
 Pepper, freshly ground
 1 jalapeno pepper
 ½ cup sun-dried tomatoes
 2 cloves garlic, finely chopped
 2 tablespoons gingerroot, peeled and cut into small sticks
 4 scallions, cut diagonally into inch sized bits
 ¼ cup orange zest, cut into small sticks
Instructions:
Placing the beef on a clean surface, cut into half lengthwise and make ¼ inchwide diagonal slices. Taking brandy and soy sauce in a bowl, place the steak in
this solution and mix. Add starch to this bowl, and mix thoroughly to coat the
steak. Pour in 1 tablespoon of corn oil in the mixture and stir well. Let this
mixture sit at room temperature for at least an hour.
Placing a saucepan over high heat, boil a mixture of sugar and water and throw
in the orange zest once it starts boiling. Let the zest cook for 5 minutes, and
then rinse it under cold water. Squeeze the wetness out of the zest, and set it
aside. Soak the tomatoes in warm water for 10 minutes, and then cut them
into thin toothpick-sized strips.
Heat the remaining amount of oil over very high heat in a large skillet. Cook the
steak in this skillet, separating the pieces with a fork. Once the steak turns
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golden brown, remove it from the pan with a large spoon, and place it on an oildraining pan or a platter covered with tissue paper.
Leaving only 2 tablespoons oil in the skillet, place tomatoes, orange zest,
gingerroot, scallions, garlic and jalapeno, and cook over high for 1-2 minutes,
until the garlic turns golden. Add the steak and stock to the skillet, stir-frying for
3-4 minutes, or until all the liquid evaporates. Sprinkle salt and pepper as per
your taste, and transfer the dish to a platter. This recipe yields 2 servings as a
main course, and it can also be used to make yummy sandwiches.
21. Pineapple Ginger Muffins
Ingredients:
 3 cups all-purpose flour
 2 large eggs
 1 teaspoon ginger, ground
 ¼ cup ginger, crystallized and minced
 1½ cups plain yogurt
 10 tablespoons butter, at room temperature
 15 tablespoons sugar
 ½ teaspoon salt
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 1 tablespoon baking powder
 ½ teaspoon baking soda
 ¾ cup pineapple, crushed and drained
Instructions:
Before starting, set the oven rack to the middle position, and preheat your oven
to 350°F. In a mixing bowl, combine flour, baking soda, baking powder, ginger
and salt, and set this mixture aside. Mix the butter and sugar together to make
a mixture. Add eggs one at a time, beating after each addition. Pour in half a
bowl of the dry ingredients, one-third of the yogurt, and beat. Repeat this
process till you have put in all of the mixture and the yogurt. Throw in pineapple
and ginger crystals.
Coat a 12-cup muffin tin with cooking spray, and ladle the batter evenly into
each of the moulds. Bake in the preheated oven for 20-25 minutes, or until
golden brown. Remove the tin from the oven, and set on a wire rack to cool
down. When they are cool enough to handle, remove the muffins from the tray
and enjoy.
22. Pork & Oysters
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Ingredients:
 ½ pound boneless pork butt
 8 fresh oysters
 1 tablespoon olive oil
 1½ cups warm water
 1 teaspoon fresh ginger, minced
 1 teaspoon 5-spice powder
 2 cloves garlic, minced
 4 green onions, cut into 2-inch pieces
 1 teaspoon lemon juice
 1 tablespoon fresh orange juice
 5 tablespoons sweet red wine
 1 tablespoon orange zest, grated
 1 teaspoon soy sauce
 1 tablespoon Worcestershire sauce
 1 teaspoon cornstarch plus 1 tablespoon water
Instructions:
Prepare a marinade by combining wine, soy sauce, 5-spice powder, garlic, and
lemon juice in a zip-lock bag. Squish the mixture to mix the ingredients. Insert
pork in the bag and seal it after removing all the air. Leave the mixture for 1
hour at room temperature. Meanwhile, soak a clay pot in cold water for 15-20
minutes.
Drain the marinated pork, and dry it with a paper towel. Heat oil in a skillet on
high heat, and brown the pork in it, without cooking completely. Drain the pork
again with a paper towel. Drain the clay pot, and pour a mixture of water,
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ginger, Worcestershire sauce, orange juice, zest and red wine into it. Place
pork, toss a few times and cover.
Place the pot in a cold oven, and set the temperature to 450°F. Cook the
mixture for 45 minutes, remove and add oysters and green onions, stirring
thoroughly. Place the pot back in the oven, uncovered, and cook for another 15
minutes. After removing from the oven, stir in cornstarch to thicken the gravy.
Here you have 4 servings of a delightful dinner, made by you!
23. Orange Avocado Chicken
Ingredients:
 6 chicken breast halves, skinned
 ½ teaspoon ginger, ground
 1 avocado, peeled and sliced
 2 oranges, peeled and sliced
 1 teaspoon orange rind
 1 cup orange juice
 ¾ teaspoon salt
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 1 teaspoon paprika
 ¼ cup butter, melted
 ½ teaspoon whole tarragon, dried and crushed
 1 teaspoon cornstarch
 ½ cup onion, chopped
Instructions:
Put the stove on medium heat and place a frying pan on it. Fry the chicken in
the butter till it turns brown. Add salt, onion, ginger, paprika, orange rind,
tarragon and ½ cup orange juice to the chicken. Turn the heat to low, cover the
pan and cook for a further 50 minutes.
Then, combine the remaining orange juice with the cornstarch. Keep stirring till
it mixes thoroughly. Add it to the frying pan mixture and cook on low heat till
tender. Pour the orange sauce on top and place avocados and oranges around
the dishes when serving.
24. Rhubarb Ginger Cobbler
Ingredients:
 1 cup sugar
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 1 teaspoon allspice
 4 cups coarsely chopped rhubarb
 1/4 cup tightly packed dark brown sugar
 2 tablespoons grated ginger root
 1 teaspoon ground ginger
 1 tablespoon crystallized ginger, minced
 1-1/4 cups sifted all-purpose unbleached flour
 1/8 teaspoon dry mustard
 1/4 cup butter
 1/2 teaspoon cinnamon
 1/2 cup 1 percent fat buttermilk
 1 teaspoon baking soda
 1 egg
 1/3 cup sorghum molasses
Instructions:
Take a large bowl, place the rhubarb in it and mix the sugar in by tossing it.
Place in the fridge for an hour, after which you have to drain the rhubarb. Make
sure you keep 1/4th of the juice. Once drained, toss the allspice on top of the
rhubarb and mix well.
Take another large mixing bowl and blend together brown sugar and butter.
Add the eggs into the mixture and beat them to mix thoroughly. Next, added
the ginger root, crystallized ginger and sorghum molasses. In a small bowl, mix
the baking soda, mustard, flour, ground ginger and cinnamon. Then, add
buttermilk and beat the mixture into a smooth batter.
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Preheat the oven to 350oF and place a large rectangular baking pan inside.
Pour the mixture with the rhubarb first followed by the ginger mixture, one
teaspoonful at a time. Once all mixtures have been added, bake for half an
hour. After that, lower the heat to 325oF and bake until the cake is brown,
which should take around 15 minutes.
25. Smoked Turkey Jerky
Ingredients:
 4 tablespoons sugar
 1 minced garlic clove
 2 lbs cooked turkey, sliced paper thin
 2 teaspoons grated fresh ginger
 ½ cup soy sauce
 1 tablespoon liquid smoke
Instructions:
Mix all ingredients except the turkey in a bowl. Stir well to create a marinade.
Then, dip the turkey slices in the marinade and lay them out on a dish. Pour
the sauce residue over the meat and place in refrigerator for up to 12 hours.
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Keep turning over the turkey slices from time to time. After marinated properly,
take out from the fridge and let dry and enjoy!
26. Sunflower Chicken Stir Fry
Ingredients:
 ½ teaspoon garlic powder
 2 tablespoons sesame oil
 1 egg (beat the egg in 1 teaspoon water)
 1 cup chopped carrots
 2 teaspoons minced fresh ginger
 4 cups cooked cold rice
 ½ cup shelled sunflower seeds
 1 pound chicken breast (cut into bite-sized pieces)
 ¼ cup soy sauce
 1 cup chopped green onion
 1 cup chopped celery
Instructions:
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Mix the ginger and garlic powder with the sesame oil and then toss in the
chicken. Heat a skillet at 375oF and put the chicken in it. Sear both sides of the
meat, adding sunflower seeds, celery, carrots, green onions and one-half of the
soy sauce. Stir fry the mixture, adding the egg. Once the egg is properly cooked,
put in the rice and soy sauce and stir fry till the rice heats up.
27. Szechwan Chicken Meatloaf
Ingredients:
 1/2 teaspoon minced peeled ginger root
 2 garlic cloves, minced
 2 tablespoons finely chopped carrot
 1 teaspoon dark sesame oil
 2 tablespoons soy sauce
 Sesame seeds
 1 cup cooked long-grain rice
 2 tablespoons finely chopped green onions
 1 pound ground chicken
 1 to 2 tablespoons Szechwan hot & spicy sauce
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 1/4 cup water chestnuts
 2 tablespoons finely chopped celery
Instructions:
Sauté carrots, ginger root, celery, green onions and garlic in a skillet for two
minutes. Take a large bowl and put in the mixture along with chestnuts, soy
sauce, Szechwan sauce and water. Stir well and then add the chicken while
continuing to stir. Preheat the oven to 350oF and put in a cooking try. Put the
chicken on the tray and sprinkle sesame seeds on top. Bake for 50 minutes
and then let stand for 10 minutes before serving.
28. Teriyaki Skirt Steak
Ingredients:
 2 pounds skirt steak
 1/4 teaspoon black pepper
 1 teaspoon grated fresh ginger root
 1/2 cup brown sugar, firmly packed
 1/3 cup soy sauce
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 2 green onions, thinly sliced, tops included
 2 cloves garlic, pressed or finely minced
 1/3 cup balsamic vinegar
Instructions:
Take a small saucepan and put the balsamic vinegar, pepper, brown sugar and
soy sauce, boiling it for three minutes while stirring. Add the ginger and garlic
before taking it off the stove. Let it cool and then add the green onions. Pour
half of the sauce over the meat and then place meat in the fridge for 4 hours.
Preheat the oven grill to 400oF and put the meat on it. Grill on each side for 2
to 3 minutes. Let it rest for 5 minutes before serving with the remaining teriyaki
sauce.
29. Marinated Squid
Ingredients:
 1 small peeled and finely sliced knob of fresh ginger
 4 glugs of extra-virgin olive oil
 2 fresh red chilies, seeded and finely sliced
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 Lemon juice (of 2 lemons)
 Salt
 Freshly ground black pepper
 1 handful of fresh torn cilantro
 1 handful of finely chopped fresh flat-leaf parsley
 1 (14-ounce) can of chickpeas
 6 gutted and cleaned medium-sized squid
Instructions:
Sear and char the squid on the grill for 3 to 4 minutes. Cut the white part of the
flesh into 3 to 4 pieces, leaving the tentacles intact. Take a bowl and put in the
black pepper, lemon juice, olive oil, ginger, chickpeas and chilies along with the
squid. Make sure the squid is still hot. Add the cilantro and parsley and adjust
the seasoning according to your taste and preference.
30. Curry Chicken & Vegetables
Ingredients:
 1 (1-inch) peeled and thinly sliced piece ginger root
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 1 or 2 minced garlic cloves
 Fresh-ground black pepper, to taste
 1/2 teaspoon salt
 1 chopped medium yellow onion
 2 teaspoons curry powder
 1 teaspoon crushed red pepper flakes
 Lemon Juice (1/2 lemon)
 2 tablespoons peanut or vegetable oil
 3 lbs boneless, skinless chicken breasts cut into 1-inch pieces
 1 (2-inch) cinnamon stick
 2 thinly sliced carrots
 4 small red-skinned potatoes
 1 (14-1/2-ounce) can fat-free chicken broth
 1 (10-ounce) package frozen lima beans
Instructions:
Heat a large nonstick frying pan or skillet on high and cook the chicken till
brown. Put the chicken in a dish or on a try and add salt and pepper. Use the
same pan or skillet to heat ginger, onions and garlic for around 8 minutes. Add
the chicken broth along with the red pepper flakes, salt, curry powder and
cinnamon.
Put the chicken back in the pan and pour the sauce on top. Turn the heat to
low and cover the pan before cooking it for 45 minutes. Add the remaining
vegetables and cook for another 20 minutes, covered.
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Conclusion
With so many recipes to try and fresh ginger available at
all times, there is nothing stopping you from getting
started with them right away. After going over this
eBook, you would have absolutely no doubt by now that
ginger is a superfood you must add to your diet.
Regardless of what you might hear about it, there are no
side effects deterring you from eating it.
The purpose of this eBook is to provide relevant information regarding ginger
and that is what I have done. From what ginger is to its culinary uses, you get a
clear idea of this rhizome and how it is meant to be used in the kitchen. And of
course, the main part of this eBook is the 30 recipes detailed for you.
There are virtually an endless number of ginger recipes you can try. I have just
outlined 30 of the best and simplest ones you can follow at home. Otherwise,
you can add ginger to just about every dish you make, whether sweet or savory.
Of course, there are the health benefits to consider as well, as ginger provides
a fair few of them.
Suffice to say, ginger is one of the healthiest ingredients on the planet and you
should not think twice before adding it to your recipes. Happy cooking!
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