Ginger Recipe

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1. 1

   Prepare your protein: if using chicken or beef, cut into bite-sized pieces; if using shrimp, peel and devein; if using tofu, press to remove excess moisture and cut into cubes.

2. 2

   Whisk together the sauce: in a small bowl, combine soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and cornstarch with 2 tablespoons water to make a smooth slurry. Set aside.

3. 3

   Heat 1 tablespoon cooking oil in a large skillet or wok over medium-high heat. Add the protein and cook until browned and cooked through (chicken or beef 4-6 minutes, shrimp 2-3 minutes, tofu 5-7 minutes). Remove from pan and set aside.

4. 4

   In the same pan, add the onion, bell pepper, and mushrooms. Stir-fry for 4-5 minutes until vegetables are tender-crisp. Add the grated ginger and minced garlic in the last minute of cooking to bloom their flavor.

5. 5

   Return the protein to the pan. Pour in the prepared sauce and toss to coat. Cook 1-2 minutes until the sauce thickens and glazes the ingredients.

6. 6

   Finish with sliced green onions and a sprinkle of sesame seeds. Taste and adjust seasoning with a splash of soy sauce or a pinch of salt if needed. Serve hot over rice or noodles.