5 fantastic ginger recipes for lunch

Learn to prepare dishes that combine creativity, health and practicality

Ginger is one of those ingredients that, even used in small quantities, make a big difference. Both in the seasoning, in the sauce or in the main preparation, adds complexity to the dish without requesting complicated steps. In addition to the characteristic taste, its presence is often associated with more disposal and lightness during the day. Therefore, including ginger for lunch it is a choice that combines creativity, health and practicality.

So take a look at 5 recipes with this powerful root!

Tofu with ginger and sweet and sour sauce

Ingredients

• 400 g of tofu business
• 3 tablespoons of corn starch
• 2 tablespoons of olive oil
• 2 tablespoons of fresh grated ginger
• 2 wedges of chopped garlic
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of brown sugar
• 1 tablespoon of rice vinegar
• 2 tablespoons of water
• Sesame seeds, chives with slices and ground black pepper to taste

Methods of preparation

Dry the tofu with paper napkin and cut it into cubes. Then place the tofu cubes in a container and wrap them with 2 tablespoons of corn starch. Heat the oil in a large pan and fry the tofu cubes until they are golden on all sides. Remove the tofu cubes from the oil and transfer them to a container lined with paper napkins.

In the same pan (remove excess oil if necessary), brown the ginger and garlic for 1 minute. Add soybean sauce, sesame oil, brown sugar and vinegar. Mix well. Then add the remaining corn starch diluted in 2 tablespoons of water and mix until the sauce thickens slightly.

It brings the tofu back to the pan and mix gently until all the cubes are covered by the sauce. Sprinkle with chopped chives, black pepper and sesame seeds and serve.

Bailed chicken with ginger and vegetables

Ingredients

• 400 g of chicken breast in slices on thin stripes
• 20 g of fresh ginger cut into thin stripes
• 2 wedges of chopped garlic
• 1 pepper red in stripes
• 2 tablespoons of sliced ​​chives
• 2 tablespoons of Shoyu
• 1 tablespoon of sesame oil
• 1 teaspoon of brown sugar
• Rooms and black pepper ground to taste

Methods of preparation

In a bowl, mix the chicken with soy sauce, sugar and a pinch of black pepper. Leave marine for 10 minutes. Then heat the oil in a pan. Add the ginger and garlic and brown for 2 minutes.

Add the marinated chicken and brown over high heat, stirring constantly, until golden brown and cook. Add the peppers and chives. Go up for another 3 minutes, keeping the vegetables still crunchy. Season the salt if necessary and serve hot.

Curry chicken with ginger and coconut milk

Ingredients

• 500 g of diced chicken breast
• 1 chopped onion
• 3 Accardati garlic cloves
• 1 tablespoon of fresh grated ginger
• 2 tablespoons of oil
• 2 teaspoons of curry powder
• 1 teaspoon of turmeric
• 1 chopped master
• 1 Mature tomato
• 200 ml of coconut
• Salt, chopped parsley and ground black pepper to taste

Methods of preparation

Heat the oil in a pan and brown the onion until it is transparent. Then add the garlic, ginger and faster pepper, mixing for 1 minute. Add the chicken cubes to the pan until golden brown. Add curry, turmeric and salt, mixing well.

Add the chopped tomatoes and coconut milk. Mix and cook over medium heat, with a semi -opening pan for about 15 minutes until the sauce thickens slightly and the chicken is soft. Season the salt, turn off the heat and sprinkle the parsley and the black pepper above. Serve later.

Honey chicken, garlic and ginger sauce

Ingredients

• 1 kg of whole chicken wings
• 3 tablespoons of honey
• 2 tablespoons of soy sauce
• 1 tablespoon of fresh grated ginger
• 3 chopped garlic cloves
• 1 lemon juice
• 1 teaspoon of starch corn
• 2 tablespoons of water
• Black pepper ground and salt to taste
• Rosemary branches to decorate

Methods of preparation

Mix honey, grated ginger, chopped garlic, lemon juice, soy sauce and black pepper. Reserve 1/4 of this marinade in another container to finish later. Place the whole wings in the main marinade, wrap well and refrigerate for about 1 hour. Arrange the wings on a pan covered with parchment paper, with the skin facing upwards and bake in the preheated oven at an average temperature for 40 minutes, rotating half of the time until they are golden and cooked inside.

Then, in a non -stick pan, leads to heating the remaining reserved marinade, add the corn starch diluted to 2 tablespoons of water and mix until they thicken slightly. Add the roasted wings and wrap them in the sauce, leaving it caramelize for 5 minutes, turning carefully. Transfer to a plate, decorate with rosemary branches and serve immediately.

Carrot cream with ginger

Ingredients

• 500 g of peeled carrot and bite
• 1 chopped onion
• 2 tablespoons of fresh grated ginger
• 2 wedges of chopped garlic
• 1 tablespoon of olive oil
• 4 cups of vegetable broth tea
• Rooms and black pepper ground to taste
• Fresh leaves and seeds of pumpkin end

Methods of preparation

In a large pan, heat the olive oil and brown the onion until it transluces. Add the garlic and ginger and leave for another 2 minutes, stirring constantly. Add the carrots and the vegetable broth. Cover and cook over medium heat until the carrots are soft (about 20 minutes).

Care be careful, transfer everything to a blender and beat until smooth. It brings the cream back to the pan, season the salt and black pepper and heat for another 2 minutes. Distribute in bowls, decorate with leaves and fresh seeds. Serve hot.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.