Tag Archives: ginger

simple stir fry

28 Nov

6720825115_dc0c063fedHere is a quick and easy dinner, if you are craving chinese food, and also a great way to use up veggies that are sitting in your fridge. Get creative, and use what you have to make your stir fry colorful and beautiful!

If you have leftovers, you can always pack it up to take for lunch the next day, or pack it in your child’s lunchbox.


Brown rice:

  • 1 cup brown rice
  • 2 cups water

Stir fry:

  • 1/2 small cabbage, thinly sliced
  • 1/2 cup broccoli, florets + stems
  • 2 medium/small carrots, cut into matchsticks
  • 1/2 block of firm tofu, cut into cubes
  • 1 egg, whisked (optional)
  • 3 garlic cloves, diced
  • 1 inch of ginger root
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • Sprinkles of sesame seeds


Cook your rice first. Add water to a pot, bring to a boil then add your rice, and let it cook until all of the water is absorbed, about 45 minutes.

While the rice is cooking, prep your ingredients. Slice your cabbage, break apart broccoli florets and cut up stems, dice garlic and ginger. Cut your carrots up into matchsticks (Here is a great step by step instruction on how to do so). Drain water from your tofu block, then cut the tofu into thin cubes. Crack your egg and scramble it in a bowl. Heat up a large pan to medium heat, add sesame oil and let the oil get hot. Add garlic and ginger, stir and let brown lightly. Add your veggies, tofu, tamari and stir. Lower heat to medium/low and cover for 5-7 minutes. Move your veggies to the side, and add in your egg. Fold the egg into the veggies, then add your rice and mix it all up! Serve in bowls with chopsticks and top with sesame seeds (and if you have scallions, chop those up for a pretty garnish).

Photo courtesy of f_shields

Ginger and panela – wonderful winter cold remedy

6 Jan

Ginger and honey with a splash of lemon juice and cinnamon. This warming medicinal tonic is amazingly simple and effective for coughs and colds (ginger opens the lungs, lemon helps to break up mucus, honey helps to gather up mucus to exit the body, and cinnamon warms the body up), for nausea and belly aches, and for warming the spirit after time spent outside in the cold. Traditionally I have always thinly sliced my ginger – at least an inch or two of it and put it to boil for 10-20 minutes or so to make a concentrated brew. Today, a Taiwanese doctor shared his secret – wash the ginger well, then pound the ginger with a hammer (people were sleeping -I used a rolling-pin), but leave it whole. Then boil for 20-30 minutes and mix with panela.

I can’t quite tell if it is different (the pounding of the ginger versus the slicing), but I think it is! It is certainly delicious and will be a regular part of breakfast this week. We’re getting more snow in NYC on Friday – get your ginger brew ready!