Time 5m Yield 4 Number Of Ingredients 5 Steps:
Gather the ingredients. Combine soy sauce, rice wine vinegar, and minced ginger in a small bowl. Set aside. Melt brown sugar over high heat in a small heavy saucepan until just melted but not burnt. Add soy sauce and rice wine vinegar mixture. Bring to a boil until brown sugar has melted again (it will harden temporarily after the soy sauce mixture is added). Remove from heat, pour into a serving dish, and garnish with chopped spring onions. Serve with pot stickers, gyoza, or other Chinese dumplings.
Time 40m Yield 4 servings Number Of Ingredients 10 Steps:
Prick the sweet potatoes a few times with a fork. Microwave, turning halfway through, until almost tender, about 8 minutes. Let cool slightly, then cut into bite-size pieces. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shishito peppers and season with salt and pepper. Cook, turning occasionally, until browned and starting to soften, 2 to 4 minutes. Remove to a plate with tongs. Add the sweet potatoes to the skillet; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 6 to 8 minutes. Return the peppers to the skillet to heat through, about 30 seconds. Meanwhile, mix the soy sauce, vinegar and 1 tablespoon water in a small bowl. Season the steaks all over with salt and pepper. Heat the remaining 1 tablespoon vegetable oil in a separate large skillet over medium-high heat. Add the steaks; cook until browned, 4 minutes per side for medium rare. Remove to a cutting board. Place the empty skillet over medium heat and add 1 tablespoon butter and the ginger. Cook until the ginger sizzles, about 30 seconds. Remove from the heat and add the soy sauce mixture. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, until smooth. Slice the steaks and divide among plates, along with the vegetables. Spoon the sauce over the meat. Top with sesame seeds.
Time 15m Yield About 1/4 cup sauce Number Of Ingredients 4 Steps:
Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.;
Time 15m Yield About one-half cup Number Of Ingredients 6 Steps:
Heat one tablespoon of the butter in a saucepan and add the shallots and ginger. Cook briefly, stirring, and add the vinegar and wine. Cook until reduced to one-third cup. Add the cream, bring to the boil and add remaining butter. Put the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Keep warm.
Time 4m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.
Yield makes 4 servings Number Of Ingredients 4 Steps:
Preheat a large, heavy skillet over medium-high heat until it begins to smoke. Add the steaks and cook until nicely browned, 1 to 2 minutes. Turn and brown the other side, another minute or two. Remove the skillet from the heat and transfer the steaks to a plate. When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the ginger. About 30 seconds later, add the soy sauce and stir to blend. Return the steaks to the skillet, along with any of their accumulated juices. Cook the steaks for a total of about 4 minutes, turning three or four times. (If at any time the pan threatens to dry out entirely, add a couple of tablespoons of water.) At this point, the steaks will be medium-rare; cook for a little longer if you like and serve with the pan juices spooned over. Use garlic or shallots and a few leaves of tarragon instead of the ginger, and vinegar in place of the soy sauce for a French flair. Season the steak well with salt before you add it to the pan. Go Mediterranean: Substitute extra virgin olive oil for the butter, garlic for the ginger, and fresh lemon juice for the soy sauce. Be sure not to forget to salt the steaks. Give it a Thai accent: Substitute minced lemongrass for the ginger and nam pla for the soy sauce. You can substitute peanut oil for the butter or not. Add any minced herbs you like to the sauce, at about the same time you return the meat to the skillet.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Melt butter in a small saucepan over medium heat. Stir in ginger, garlic, green onions, basil, black pepper and red pepper flakes; cook for 5 minutes. Stir in Parmesan cheese and cook until well blended.n
Number Of Ingredients 5 Steps:
Heat a large, heavy skillet over medium-high heat until it begins to smoke. Add steak, and cook until nicely browned, 1 to 2 minutes. Turn, and cook until browned, 1 to 2 minutes. Remove from heat, transfer steak to a plate, and set aside. When the skillet has cooled slightly, return it to the stove over medium-low heat. Add the butter; when it melts, add the ginger, and saute about 30 seconds. Add the soy sauce, stirring with a spoon until thick. Return the steaks to the skillet along with any accumulated juices. Increase the heat to medium, and cook, turning the steak after 3 or 4 minutes for medium-rare. Transfer the steak to a serving dish, and spoon the pan juices over the steak. Garnish with fresh cilantro leaves.
Time 25m Yield 3 1/2 cups Number Of Ingredients 6 Steps:
Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won’t melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes. Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Time 15m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds. Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes. Add sherry and saute 1-2 minutes more or until shrimp are just cooked through. Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.
Yield 4 servings Number Of Ingredients 7 Steps:
Trim dark green tops from scallions and thinly slice; set aside for serving. Finely chop remaining white and pale green parts. Heat butter in a large skillet over medium. Add white and pale green parts of scallions and ginger and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and cook, turning gently with a spoon, until juicy and just warmed through, about 2 minutes. Add soy sauce and toss to combine. Taste and season with kosher salt if needed. Top with reserved scallion greens. Spoon tomatoes over toast and sprinkle with more salt if desired.
