Mangoes in Ginger Syrup with Cardamom Yogurt

This is another great recipe found in the Vogue Entertaining and Travel magazine. If you don't know this magazine, it is an Australian publication, and in this issue the whole article is set at an amazing location, Thirty-one Degrees, Oak Beach, Port Douglas. However, many of the recipes are ideal for summer days here in the US. This recipe combines the sweetness of mangoes with the aromatic flavor of ginger, which is then topped with a Greek-style yogurt sherbet.

It can be made ahead of time, and left in the refrigerator to chill, and is great for a summer barbecue or beach party.

Ingredients (serves 4-6)

• Approximately 1" piece of ginger, peeled and cut into julienne strips.
• 1/2 cup caster (very fine) sugar
• 2 tablespoons white rum
• Finely grated zest and juice of 2 limes
• 4 large mangoes, cut into wedges
• 2 oranges, peeled, thinly sliced

For the Cardamom Yogurt Sherbet

• 1 cup caster (very fine) sugar
• Approx. 2 fluid ounces glucose syrup
• 6 Cardamom pods
• 35 ounce container of Greek-style Yogurt
• 1 teaspoon vanilla extract

Method

1. For the sherbet, combine sugar, glucose syrup, cardamom with 1 cup of water in a saucepan.
   
2. Stir over medium heat until sugar dissolves, then bring to the boil for 5 minutes.
3. Cool to room temperature, then strain into a bowl and whisk in yogurt and vanilla.
   
4. Freeze mixture in an ice-cream maker.
5. Combine ginger, sugar and 1 cup water in a saucepan, and simmer over medium heat for 10 minutes.
6. Allow ginger mixture to cool, then stir in the remaining ingredients.
7. Refrigerate for at least 1 hour before serving.
8. To serve, spoon fruit and syrup into shallow bowls or glasses, and top with scoops of sherbet.

Pan Seared King Shrimp, Ginger and Scallions

This simple recipe is quick and easy and can be served as lunch, or with several other dishes, such as fried rice, or sweet and sour pork, as part of a more elaborate Chinese meal. It brings together the flavor of ginger and scallions with shellfish, a classic combination in Cantonese cuisine.

Ginger not only adds a subtle aromatic flavor to your cooking, it is also good for you, and found in many Asian recipes. In traditional Chinese medicine, it is thought that eating ginger improves blood circulation, and can even help those suffering from travel sickness and morning sickness.

When you are shopping for ginger in your local supermarket, look for ginger that feels firm and heavy for its size and has a smooth, shiny, pale skin. To prepare the ginger, use a vegetable peeler or the edge of a spoon to remove the thin skin before cutting as directed in your recipe. Many recipes call for simply slicing or finely chopping ginger. Or, if grating ginger, you can use a variety of tools, including a rasp-style grater which is a specialized ceramic grater with tiny, sharp rasps, or just use the finest holes on a box grater-shredder. This recipe is light and healthy and at only 101 kcal per serving, ideal for those watching their weight, and If you are looking for a great Chinese supermarket, 99 Ranch is the place to go.

Pan Seared King Shrimp with Ginger and Scallions
(serves 4 with 2 other dishes as a main course)

Ingredients

• 1/2 tablespoon canola oil
• 2 garlic cloves, crushed
• 3-4 slices fresh ginger root, peeled and shredded
• 3/4 pounds large, raw shrimp (with shells), deveined
• 2 tablespoons shoyu or tamari sauce
• 2 tablespoons dry sherry
• 1/2 teaspoon sesame oil
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons vegetable stock
• 2 scallions, shredded into 3/4-inch lengths, to serve
• Cornstarch paste (1 teaspoon cornstarch mixed with 1 teaspoon water)
  

Method

1. Heat the oil in a nonstick saute pan or wok, and stir-fry the garlic and ginger for a few seconds.
2. Add the shrimp, and stir-fry for about 1 minute until almost cooked.
3. Season with shoyu sauce, sherry, sesame oil, and pepper, and add the stock. Stir in the cornstarch paste to thicken the sauce.
4. Sprinkle with the scallions and serve immediately.

Nutrient Analysis per serving: 423 kJ - 101 kcal; 19.0 g protein; 0.9g carbohydrate; 0.3g sugars; 2.7g fat; 0.4g saturates; 0.2g fiber; 274mg sodium.

This, and many other quick and easy Chinese recipes can be found in the great book, Fresh Chinese by Wynnie Chan.

Green Tea Martini

For many of us the New Year celebrations seem well over by now, but if you celebrate the Chinese Lunar New Year, February 7, 2008 marks the beginning of the Year of the Rat, with festivities and celebrations taking place all around the world over the next two weeks.

If you are planning your own New Year celebrations, this Green Tea Martini fits in perfectly with Asian-fusion cuisine, and whether you are cooking Asian food at home, or simply calling your favorite restaurant for pick-up or delivery, this cocktail is sure to please.

Made simply with vodka, ginger and tea, the zing of the ginger mixed with the vodka, and the delicate tannins of the tea are a perfect way to introduce your guests to the delicacies to follow, and go especially well with a menu infused with sweet-spicy-sour flavors.

Ingredients - Green Tea Martini

• 3 ounces Belvedere Vodka
• 1 ounce Green Tea
• Splash of Ginger Liqueur

Method

1. Pour the Vodka, Tea and Ginger liqueur into a shaker with ice.
2. Shake well.
3. Strain, and pour into a martini glass.
4. Decorate with an orchid head.
   

Also, if you don't want to leave out anyone who would like a non-alcoholic cocktail, make green tea infused with ginger ahead of time, and leave in the refrigerator to chill. Serve in a martini glass with an orchid in the same way, so everyone has a beautiful, fun and delicious start to their meal.

Vegetarian Sweet Ginger Sauce Stir Fry

This heart-healthy recipe can be made in minutes once you have all the vegetables chopped up. You can use soba noodles that are low in sodium, or substitute wide whole wheat noodles which are also low in salt.

Vegetarian Sweet Ginger Sauce Stir Fry
(Serves 4 - 220 calories per serving)

Ingredients for the Sweet Ginger Sauce

• 1/2 cup fresh orange juice
• 2 tablespoons hoisin sauce
• 2 teaspoons reduced-sodium soy sauce
• 2 tablespoons minced fresh ginger
• 1/2 to 1 teaspoon Thai chili sauce

Ingredients for the Stir Fry

• 3 ounces buckwheat soba noodles
• 1 teaspoon sesame oil
• 1 teaspoon peanut oil
• 6 ounces water-packed light extra-firm tofu, frozen, prepared for cooking, and cut into 1/2-inch cubes
• 4 scallions, white parts and 3 inches of the green, sliced on the diagonal in 1/2-i8inch slices
• 2 garlic cloves, thinly sliced on the diagonal
• 2 grated carrots
• 1/4 pound snow peas
• 1/2 red bell pepper seeded and thinly sliced
• 6 ounces mushrooms, sliced
  
• 4 ounces baby spinach (about 2 cups)
• 8 ounces mung bean sprouts
• 1/4 cup chopped fresh cilantro
• Lime wedges

Method

1. Combine all Sweet Ginger Sauce ingredients in a small pan, using chili sauce to taste. Heat to a simmer and cook for 1 minute. Set aside.
2. Cook the soba noodles 1 minute less than directed on the package, drain and set aside.
3. Heat the sesame and peanut oils in a nonstick skillet or wok over high heat until hot.
4. Stir int he tofu, scallions, garlic, carrots, snow peas, bell peppers and mushrooms.
   
5. Stir fry for 2 minutes
6. Lower the heat to medium; add the Sweet Ginger Sauce.
7. Stir int he spinach, bean sprouts and reserved soba noodles.
8. Cook just until the spinach wilts, then add the cilantro.

Serve immediately, garnished with lime wedges.