Spicy Ginger Vinaigrette Food

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

GINGER DIPPING SAUCE

Steps:

• In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

SPICY ASIAN VINAIGRETTE

Steps:

• Whisk the vinegar, honey, fish sauce and Sriracha together in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in sesame seeds and a few grinds of pepper.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

GRILLED CHICKEN WITH SPICY GINGER VINAIGRETTE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through.
• In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.
• Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted.
• Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent.
• Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken for stroganoff, if desired.

PLUM & CUCUMBER SALAD WITH ROASTED GINGER VINAIGRETTE

Steps:

• Heat broiler. Broil ginger, skin and all, until blackened and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes.
• Slice ginger (yep the skin is still on) and pulse in a food processor with... ginger, chili, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonful's if needed, until a smooth paste forms.
• Thinly slice shallots. Combine shallots and oil in a saucepan over high heat and cook, stirring constantly, as shallots fry. When shallots are a light golden brown, transfer to a paper towel lined plate and season with salt. Shallots will continue cooking a bit after you remove them from the pan so don't let them get to dark before doing so. Allow to cool to room temperature, then store in an airtight container at room temperature for up to 3 months.
• Arrange Mizuna (or arugula) in a large salad bowl or tray. Sprinkle with salt and pepper and toss with the dressing (to taste). I like to first toss the greens and then add the sliced cucumbers, plums and cilantro tossing again gently with your hands.
• Top salad with crispy shallots and black sesame seeds over the salad and enjoy!

SESAME-GINGER VINAIGRETTE

Steps:

• Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.

LEMON-GARLIC VINAIGRETTE

Steps:

• Combine 3/4 cup oil, 5 tablespoons vinegar, 3 tablespoons lemon juice, 1 1/2 tablespoons mustard, garlic, 3/4 teaspoon salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
• In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.

SPICY GINGER VINAIGRETTE

Steps:

• In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.

SPICY GINGER AND LIME SAUCE

Steps:

• Gather the ingredients.
• Combine all ingredients in a small bowl. Give the ingredients a good stir and then set the bowl aside.
• Allow the sauce to sit on the counter for a minimum of 10 minutes. You may also allow the sauce to sit overnight and use the next day; just cover the bowl and place it in the refrigerator. After the 10 minutes, or overnight, taste the sauce and see if it is to your taste or if it needs tweaking. You may at this time also want to think about what you'll be using it on and if you should add more soy sauce.

SPICY VINAIGRETTE FOR ASIAN STEAK SALAD

Steps:

• Combine all ingredients in a small bowl, and whisk to combine.