A Spoonful of Ginger by Nina Simonds

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    • Categories: Soups; Main course; Chinese
    • Ingredients: cooked chicken meat; sake; fresh ginger; scallions
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; Shaoxing rice wine; scallions; fresh ginger; soy sauce; black mushrooms; prosciutto
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    • Categories: Soups; Main course; Chinese
    • Ingredients: Shaoxing rice wine; scallions; fresh ginger; whole chicken; black mushrooms
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    • Categories: Soups; Main course; Chinese
    • Ingredients: Shaoxing rice wine; scallions; fresh ginger; whole chicken; prosciutto; cantaloupes
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    • Categories: Soups; Main course; Chinese
    • Ingredients: ginseng root; whole chicken; Shaoxing rice wine; scallions; fresh ginger
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; Shaoxing rice wine; scallions; fresh ginger; dates; angelica
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; Shaoxing rice wine; fresh ginger
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    • Categories: Soups; Main course; Chinese
    • Ingredients: Shaoxing rice wine; fresh ginger; whole chicken; cordyceps mushrooms
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; sake; fresh ginger; scallions; green cabbage; Shaoxing rice wine; shiitake mushrooms; bean thread noodles
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; fresh ginger; miso; tofu; snow peas; scallions
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    • Categories: Soups; Main course; Chinese
    • Ingredients: green cabbage; Shaoxing rice wine; chicken pieces; sake; fresh ginger; scallions; kimchee; pork loin; soy sauce; sesame oil; sesame seeds
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    • Categories: Soups; Main course; Chinese
    • Ingredients: shark fin; Shaoxing rice wine; scallions; fresh ginger; whole chicken
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    • Categories: Soups; Main course; Vietnamese
    • Ingredients: anise seeds; whole chicken; shallots; fresh ginger; cinnamon sticks; fish sauce; rice noodles; bean sprouts; scallions; cilantro; basil; limes; hot cherry peppers
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; Shaoxing rice wine; fresh ginger; scallions; tofu; black mushrooms; dried wood ear mushrooms; leeks; black rice vinegar; soy sauce; sesame oil; eggs
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    • Categories: Soups; Chinese
    • Ingredients: thick fish fillets e.g. cod or haddock; Shaoxing rice wine; fresh ginger; sesame seeds; scallions; dried wood ear mushrooms; snow peas; black rice vinegar; soy sauce; sesame oil; eggs
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    • Categories: Soups; Main course; Chinese
    • Ingredients: thick fish fillets e.g. cod or haddock; Shaoxing rice wine; fresh ginger; scallions; pea shoots; chicken pieces; cilantro
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    • Categories: Soups; Main course; Chinese
    • Ingredients: green cabbage; Shaoxing rice wine; scallions; fresh ginger; ground turkey; black mushrooms; soy sauce; sesame oil
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    • Categories: Soups; Main course; Chinese
    • Ingredients: anise seeds; scallions; fresh ginger; cinnamon sticks; soy sauce; Riesling wine; beef chuck; grain barley; spinach
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    • Categories: Soups; Main course; Thai
    • Ingredients: anise seeds; beef bones; fresh ginger; scallions; cinnamon sticks; fish sauce; soy sauce; bean sprouts; mint
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    • Categories: Soups; Main course; Thai; Vegetarian
    • Ingredients: tomatoes; scallions; soy sauce; Shaoxing rice wine; snow peas
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    • Categories: Soups; Main course; Thai
    • Ingredients: black mushrooms; leeks; carrots; sesame oil; fresh ginger; Shaoxing rice wine; scallions; oyster sauce
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    • Categories: Soups; Main course; Thai
    • Ingredients: chicken broth; corn; red peppers; scallions
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    • Categories: Sauces for fish; Main course; Chinese
    • Ingredients: thin fish fillets e.g. sole or flounder; Shaoxing rice wine; soy sauce; fresh ginger; sesame oil; chicken broth; scallions
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    • Categories: Sauces for fish; Main course; Chinese
    • Ingredients: thin fish fillets e.g. sole or flounder; Shaoxing rice wine; fresh ginger; soy sauce; sesame oil; cilantro
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Notes about this book

Notes about Recipes in this book

  • Garlic beef with broccoli

    • MmeFleiss on January 04, 2018

      This was very good, although it ended up a little too salty because I used cooking wine and powdered bouillon for the stock. Next time I will go with the suggestion of water instead of the stock.

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  • ISBN 10 0307957071
  • ISBN 13 9780307957078
  • Published Apr 12 2011
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Knopf Doubleday Publishing Group
  • Imprint Knopf Doubleday Publishing Group


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