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  • The Low Fat Chick 1:50 pm on January 21, 2013 Permalink | Reply
    Tags: cabbage, , , ginger, green onions,   

    Udon Noodle Soup 

    Veggie Pho 1-20-2013

    As an Atlanta gal who moved up north to CT to work in NYC, I am trying to adjust to the cold weather. I actually love when it snows and like living near the harbor, which does yield quite cold winds. But, all has been great because the winter has been rather mild.  Well, on Friday I went to dinner with a friend in Greenwich Village and once we left a fabulous French restaurant, the cold weather hit us like a freight train. As a result, the next day all I craved was soup. Since I ate rich French food the night before, I of course needed and wanted to return to lighter food.  Enter this udon noodle soup, which hit the spot by warming me up and having such a flavorful broth. Going for Asian inspired flavors, this soup with all veggies and hearty udon noodles is similar to Pho. This is truly a favorite of mine!


    4 cups chicken stock, reduced sodium
    2 cups water
    ½ cup enoki mushrooms
    ½ cup carrot, shredded or finely diced
    1 cup baby bella mushrooms, sliced
    3 green onions, chopped (white included)
    3 garlic cloves, minced
    1 Tbsp ginger, minced
    1 Tbsp rice vinegar
    2 Tbsp soy sauce, reduced sodium
    2 star anise
    ¼ tsp white pepper
    ½ tsp sesame oil
    ½ tsp sugar
    2 cups napa cabbage
    8 oz udon noodles, dry
    Srirachi, optional


    In a large saucepan, add chicken stock and water. Bring to a boil, reduce heat to low.

    Add mushrooms, carrot, green onions, garlic, ginger, rice vinegar, soy sauce, and star anise. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

    Remove and discard star anise. Stir in white pepper, sesame oil, sugar, cabbage, and udon noodles. Increase heat to high and cook until noodles are tender, about 5 minutes.

    Ladle into large soup bowls and serve topped with Srirachi if you like spicy soup.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (24.4 ounces).
    Calories 512.88

    % Daily Value
    Calories From Fat  99.52  19%
    Total Fat 12.57g  19%
    Saturated Fat  1.61g  8%

  • The Low Fat Chick 11:46 am on May 20, 2012 Permalink | Reply
    Tags: banana, , ginger   

    Ginger Banana Bread 

    My bananas on the counter were so dark and ripe that all I kept thinking about was making banana bread, so I could eat it all week for breakfast. Regular banana bread is awesome but it is even better with ginger. The flavor of the bananas with ginger pops in your mouth. Yum! When I saw this recipe from Five and Spice, I had to go for it. I finally was able to use the rest of the crystallized ginger in my fridge, as this was the perfect use. I am taking a few pieces to my mom today, when I visit her, and I know she is gonna love it. This is the type of bread you serve to guests as it has an impressive flavor and is moist. The original recipe called for sour cream but I just used milk and all was good. I also substituted star anise for the cardamon, which was excellent. Enjoy!


    2 cups flour, wheat unbleached all purpose
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup crystallized ginger, chopped
    2 large eggs
    3/4 cup sugar
    3 1/2 bananas, very ripe, mashed
    1 tsp vanilla extract
    2 Tbsp 2% milk
    1/2 cup vegetable oil
    1 Tbsp sugar
    1 pinch star anise
    1 pinch nutmeg


    Grease a standard loaf pan, and preheat oven to 350°F.

    In a medium bowl stir together flour, baking powder, baking soda, salt, and crystallized ginger.

    In another mixing bowl, beat together eggs and sugar until thick and lightened in color, about 3 minutes.

    Stir in the mashed banana, vanilla, milk, and oil, until well combined.

    Gently fold in the dry ingredients, just until everything is combined and there are no dry streaks left. Do not over mix, which will result in a tough bread.

    Scrape the batter into the prepared loaf pan. Mix together the 1 Tbsp sugar with the star anise and nutmeg.

    Sprinkle this evenly over the batter. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.

    Allow to cool in the pan for 10 minutes, then run a knife around the edges to loosen it, take the bread out of the pan, and put on a cooling rack to cool the rest of the way. Fully cool before serving.

    Nutrition Facts

    Servings: 12
    Serving size: 1/12 of recipe (3.6 ounces).
    Calories 282.46

    % Daily Value
    Calories From Fat  91.01  32%
    Total Fat 10.3g  16%
    Saturated Fat  1.04g  5%

    • Karista 11:32 am on May 21, 2012 Permalink | Reply

      Love the addition of ginger in banana bread! Looks so delicious! Have a great week 🙂

      • The Low Fat Chick 9:17 pm on May 21, 2012 Permalink | Reply

        Thanks Karista! You have a great week too! 🙂 My mom just loved the bread so between her and I, it is a winner.

  • The Low Fat Chick 7:07 pm on March 18, 2012 Permalink | Reply
    Tags: , ginger, , ,   

    Five Spice Pork Meatball Soup 

    Eating two Tex-mex dishes had me wanting to eat a little lighter. I have 4 days till vacationing in Europe, where I will eat decadent foods, so I need to slow it down a little until then.  Always a fan of Asian inspired soups, this dish evolved into a wonderfully, light and filling dish. The broth is so good, that I keep going back for more and then had to stop myself. White pepper, salt, and five spice powder make this soup so tasty, you will not even think you are eating soup, especially when diving into a pork meatball. Such a personal favorite, and I hope it becomes your favorite as well.


    8 oz ground pork, reduced fat
    3 Tbsp onion powder
    1 1/2 Tbsp garlic powder
    1 tsp salt
    1/2 tsp white pepper
    1 Tbsp chives, chopped
    1 large egg white, lightly beaten

    2 Tbsp peanut oil
    1 large onion, minced
    2 garlic cloves, minced
    1/2 inch ginger root, peeled and bruised
    32 oz chicken broth, reduced sodium
    1 Tbsp soy sauce, reduced sodium
    4 oz Shitake mushrooms, stems discarded and sliced
    4 oz button mushrooms, sliced
    2 oz Napa cabbage
    1/2 tsp white pepper
    1/2 tsp Chinese five spice powder
    1/8 tsp salt


    Prepare meatballs by mixing, in a small bowl, pork, onion powder, garlic powder, salt, white pepper, and chives. Add egg white to the mixture to bind it. Mix with hands, squeezing pork between fingers. When all ingredients are fully mixed together, roll mixture into tiny, bite size meatballs. Set aside.

    Heat a saucepan and add oil. Once oil is heated, add onion, garlic, and ginger and fry to bring out the flavors, but do not let them brown.

    When onion is soft, add chicken broth and bring to a boil. Stir in soy sauce and mushroom slices. Simmer for 10 minutes.

    Add meatballs and cook for 10 minutes. Remove from heat and remove ginger from saucepan and discard. Gently stir in Napa cabbage, white pepper, five spice powder, and salt.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.8 ounces).
    Calories 287.40

    % Daily Value
    Calories From Fat  155.37  54%
    Total Fat 17.56g  27%
    Saturated Fat 4.66g  23%

    • Karista 12:15 am on March 19, 2012 Permalink | Reply

      Yummy! This looks fantastic. Mind if I post on my Facebook page?

    • Karen 10:18 am on March 24, 2012 Permalink | Reply

      This sounds really great. I love the flavor that five spice gives to dishes. Have a wonderful trip.

      • The Low Fat Chick 1:51 pm on March 26, 2012 Permalink | Reply

        Thanks Karen! I do too! It make my roast chicken taste amazing. My trip is going great! I cannot wait to come home and share the recipes I learned in Italy and Ireland.

  • The Low Fat Chick 10:59 am on February 26, 2012 Permalink | Reply
    Tags: arugula, , , , ginger,   

    Pork and Cucumber Spring Rolls 

    I have recently become acquainted with Pinterest, which is a great way to pin down recipes you want to try or share. Last week, enjoying my quiet Sunday morning, I found a pork patty spring roll recipe. It looked amazing, so I decided to try my own version with less sodium. The original recipe calls for too much fish sauce, which is high in sodium, just like soy sauce. I reduced the fish sauce, which allowed the fresh flavors of bright cucumber and peppery arugula to shine through.  I also added one of my favorite veggies of mung bean sprouts. The bean spouts were the ideal compliment to the cucumber and arugula, and also added a nice crunch. I almost decided to leave out the cucumber when I was frustrated looking for it at the farmer’s market, but glad I did not give up, because it makes the spring rolls taste spectacular. No dipping sauce needed for these rolls as they are full of flavor. Warning: You may have difficulty rolling the delicate rice paper sheets (spring roll wrappers). Don’t fret, as I still have issues with this, along with egg roll wrappers as well. But, as long as you get everything rolled together, it is all about enjoying the taste.


    1 lemon, juiced
    1 Tbsp fish sauce
    3 Tbsp sugar
    1 large garlic clove, finely minced
    1/2 tsp ginger, finely minced
    1/2 tsp red chilies, finely chopped
    1 lb ground pork, reduced fat
    1 Tbsp peanut oil
    18 rice paper sheets (spring roll wrappers)
    1 cup mung bean sprouts
    1/2 cup arugula, chopped
    1 cucumber, medium, cut into thin sticks


    Mix together lemon juice, fish sauce, sugar, garlic, ginger and chilies in a large bowl. Add ground pork and mix well.

    Divide the mixture into 18 portions. Form each portion into a log about an inch and a half in diameter and 3 inches long.

    Heat peanut oil over medium high heat in a skillet. Cook pork patties in two batches. Brown the first side for about 2 minutes and flip to brown the other side for two minutes. Remove patties from heat and place on a paper towel lined plate to cool.

    Prepare a wide shallow bowl for dipping the rice paper. Dip the rice paper into the water, per the directions on the package. Place a rehydrated rice paper on a work surface. Place bean sprouts, arugula and cucumber in rice paper. Place a pork patty on top. Roll to seal the fillings. Repeat until all the patties have been rolled into the rice paper.

    Nutrition Facts

    Servings: 6  (3 rolls per serving)
    Serving size: 1/6 of recipe (6.4 ounces).
    Calories 303.00

    % Daily Value
    Calories From Fat  129.98  43%
    Total Fat 14.47g  22%
    Saturated Fat 4.45g  22%

    • Jaylove 3:45 pm on February 28, 2012 Permalink | Reply

      LFC have you ever tried this recipe with beef instead of pork? If so which did you prefer, and why?

      • The Low Fat Chick 3:48 pm on February 28, 2012 Permalink | Reply

        No, I have not tried it with beef, but I say give it a try. But I recommend a lean beef of no less than 90% lean. The greasiness of regular beef might be too much for the light spring roll wrappers. Let me know how it turns out if you give it a try. Sounds like a good idea!

  • The Low Fat Chick 12:12 pm on February 19, 2012 Permalink | Reply
    Tags: , ginger, ,   

    Baked Pork Wontons 

    Last night I was in the mood to munch on a hot snack. I am not a big snacker as I prefer balanced meals, but for some reason last night was different. Maybe it was the glass of Chardonnay I had just downed, but something made me get up and make these snacks off the fly.  Free styling it, I came up with a moist and delicious snack/appetizer.  I have a plethora of jams and jellies in my refrigerator because I often make mini bundt cakes flavored with these for friends and family.  The ginger and orange marmalade was almost gone and I thought to myself let’s try it combined with pork.  After gathering the rest of my ingredients, I ended up making these excellent baked pork wontons. I was impressed with how fabulous these turned out.  If you do not have ginger and orange marmalade, you can use an orange marmalade and finely minced fresh ginger, but use the gingerly sparingly as it is a strong spice.


    1 1/2 Tbsp ginger and orange marmalade
    1 Tbsp chili garlic sauce
    2 Tbsp reduced-sodium soy sauce
    2 tsp granulated onion
    1/2 lb ground pork
    21 wonton wrappers
    spray canola oil


    Mix the first 4 ingredients in a bowl. Add pork and mix to combine.

    Preheat oven to 425°.  Spray a rimmed baking sheet with oil.

    Place a wonton wrapper flour side up on your work surface. Using a spoon, drop a tablespoon of the pork mixture onto the wrapper.  Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.  Using your finger, make an indentation in the middle of the filled wonton. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

    Place wontons on baking sheet. Lightly spray the tops with oil.

    Bake for 10 -12 minutes till tops are brown and crispy.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (4.2 ounces).
    Calories 276.28

    % Daily Value
    Calories From Fat  95.15  34%
    Total Fat 10.53g  16%
    Saturated Fat 3.75g  19%

  • The Low Fat Chick 7:24 pm on September 12, 2011 Permalink | Reply
    Tags: dressing, ginger, ,   

    Ginger Shallot Dressing 

    I love to eat at hibachi restaurants and one of my favorite moments is eating the salad with the ginger dressing. After researching, I came up with the following recipe. This is so yummy and has a bolder flavor than the restaurant version due to the subtle use of shallots. I cannot get enough of this dressing! Simply fabulous and is on my list of favorites.


    2 medium carrots, peeled, ends trimmed and sliced
    2 inch piece ginger, peeled and roughly chopped
    2 shallots, peeled and sliced
    3 Tbs soy sauce
    1/4 cup rice wine vinegar
    1/4 cup water
    2 Tbs sugar
    3 Tbs vegetable oil
    1/2 tsp salt
    1 large head Iceberg lettuce, quartered and cored


    Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.

    Break the Iceberg wedges a bit to open them up and pour the dressing over top.

    Servings: 4
    Serving size: 1/4  of a recipe (17.7 ounces).

    Calories 324.59
    % Daily Value
    Calories From Fat (29%) 93.17
    Total Fat 11.3g 17%
    Saturated Fat 0.87g 4%

  • The Low Fat Chick 10:14 am on February 20, 2011 Permalink | Reply
    Tags: , , ginger,   

    Spicy Ginger Green Beans 

    I really have come to love preparing vegetables once I learned how to add more flavor without additional fat.  Green beans are one of my favorite veggies, as it is right up there with broccoli.  I like spice but often pepper type spice, but this dish adds a different type of spice using fresh ginger. Ginger has a host of health benefits, along with packing a perfect punch in this dish accented with fresh tarragon. Just delish when coming out of the oven crispy!

    1 Tbsp olive oil
    1 tsp sesame oil
    3/4 tsp salt
    1 garlic clove, minced
    1/4 tsp fresh tarragon, minced
    1 lb fresh green beans, ends trimmed
    1 Tbsp fresh ginger, minced


    Preheat oven to 400°F.

    In a large bowl, combine the first five ingredients. Add beans and toss to coat.

    Transfer to a baking pan. Bake, uncovered, for 16-20 minutes or until beans are crisp-tender, stirring occasionally. Sprinkle with ginger and toss. 

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (4.3 ounces)
    Calories 77.28

    % Daily Value
    Calories From Fat 41.99 7%
    Total Fat 4.77g  7%
    Saturated Fat 0.69g  3%

  • The Low Fat Chick 7:45 pm on January 25, 2011 Permalink | Reply
    Tags: , ginger,   

    Orange Beef Stir Fry 

    I had a serious craving for Chinese food but knew better than call the local delivery restaurant. Once a dedicated customer, their greasy meals caused my blood pressure and cholesterol to go up. So, now it was up to me to find a way to still enjoy Chinese food. This recipe has greatly helped meet my cravings and is light with a hint of spice.  Perfect with organic udon noodles, which are my favorite noodles. But, if you cannot find these noodles, you can serve with rice, preferably brown rice.  Rice is so heavy to me, which is why I love udon noodles. Anyway, this dish is great and leaves all the guilt of eating Chinese food behind.


    1/2 cup sodium -free chicken broth, divided
    1/2 teaspoon sea salt
    1 tablespoon cornstarch
    2 tablespoons reduced-sodium soy sauce
    2 tablespoons orange marmalade
    1 tablespoon oyster sauce
    1 tablespoon rice vinegar
    1 1/2-2 teaspoons chile-garlic sauce
    4 teaspoons peanut oil, divided
    12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
    1 tablespoon minced fresh ginger
    1 large onion, slivered (1 1/2-2 cups)
    1 small red bell pepper, cut into thin strips (1 cup)
    1 pound broccoli florets, (about 4 cups)
    1/2 pound mung bean sprouts, (about 2 cups)
    1 medium orange
    red pepper flakes (optional)


    • Combine 1/4 cup broth, salt, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
    • Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef and reduce heat to medium-high. Stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
    • Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir-fry for 30 seconds. Add bell pepper, broccoli, and bean sprouts; stir-fry for 30 seconds. Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes. Push the vegetables to the sides. Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thicker and translucent. Stir the vegetables into the sauce and squeeze the orange over the pan to release the juice. Return the beef to the wok; toss to coat.
    • Serve immediately with freshly cooked udon noodles or rice topped with red pepper flakes.

    Servings: 4

    Calories: About 536 per serving with udon noodles. About 266 per serving without noodles.

  • The Low Fat Chick 3:27 am on September 14, 2010 Permalink | Reply
    Tags: ginger, , , , ,   

    Peanut Teriyaki Shrimp Noodles 

    While I did not have to cook, because I have ample leftovers in my fridge, I just wanted to so I could release the stress from work. I work with great people but every once in awhile the demand of overseas deadlines can get to me. It’s budget season and all you accounting and finance folks totally can sympathize with my many hours of seasonal work. With this recipe, I decided to combine a few ideas I had and the following is a great recipe which is now a favorite in my book and gets a gold star. Awesome dish because it savors peanut and teriyaki flavors with fresh shrimp. I topped udon noodles, a Japanese wheat noodle, with the peanut teriyaki sauce and it was so on point. If you do not have udon noodles you can easily use wheat spaghetti.  I am just madly in love with udon noodles because I do not feel as full when eating them, as I do with traditional pasta. Such a major plus!


    1/4 cup light soy sauce
    2 tablespoons dry sherry
    2 tablespoons shallots, finely chopped
    2 tablespoons garlic, finely chopped, divided
    1 1/2 tablespoons light brown sugar
    1 1/4 teaspoons ginger, finely chopped
    1 tablespoon hot water
    3 tablespoons natural, creamy peanut butter
    1/2 teaspoon chili garlic sauce
    8 ounces udon noodles or wheat spaghetti
    2 teaspoons sesame oil
    1 pound peeled and deveined large shrimp
    2 cups snow peas
    2 teaspoons sesame seeds


    • To make the sauce, in a small saucepan, combine light soy sauce, dry sherry, shallots, 1 tablespoon garlic, brown sugar, and ginger.
    • Bring to boil for three minutes, stirring occasionally.  While still in saucepan, set aside for 30 minutes at room temperature.
    • Cook udon noodles according to package.  Drain and set aside.
    • Add to saucepan with cooled sauce, hot water, peanut butter, and chili garlic sauce. Mix together over medium-high heat till peanut butter is fully blended.
    • Heat the sesame oil in a large nonstick skillet over medium-high heat. Add remaining garlic, and sauté 1 minute. Add 1 teaspoon sesame seeds and shrimp. Sauté for 2 minutes or until shrimp are almost done. Add peanut teriyaki sauce, and cook for 2 minutes. Add snow peas. Cook for 2 minutes or until snow peas are slightly softened, stirring well.  Remove from heat.
    • Stir in udon noodles and serve. Sprinkle with remaining sesame seeds for garnish.

    Servings: 4 servings.
    Calories: About 450.

  • The Low Fat Chick 6:47 pm on August 8, 2010 Permalink | Reply
    Tags: , ginger, , , ,   

    Chili Beef Stir Fry 

    On this lovely Sunday afternoon, indoors of course since it is 90 degree weather in the GA, I was in the mood for stir fry. With no one rushing me to eat and the full kitchen to myself, I enjoyed chopping and slicing the bulk of the ingredients for this recipe. It is a very therapeutic process to work the cutting board at your own pace. This dish is a light, spicy stir fry excellent with a serving of brown rice.


    2 tablespoons chili-garlic sauce
    2 tablespoons light soy sauce
    2 tablespoons mirin or sherry
    1 teaspoon honey
    2 teaspoons sesame oil
    2 teaspoons cornstarch
    1 pound flank steak, trimmed and frozen briefly
    Salt and freshly ground black pepper
    2 tablespoons vegetable oil
    6 scallions, ends trimmed and thinly sliced
    4 garlic cloves, minced
    1 tablespoon grated ginger
    12 ounces snow peas, ends trimmed and sliced diagonally in half


    • Whisk the chili-garlic sauce, soy sauce, mirin or sherry, honey, sesame oil, and cornstarch together in a small bowl and set aside.
    • Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste.
    • Heat 1 tablespoon of the oil in a medium nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate with juices.
    • Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, scallions, garlic, and ginger.  Cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes.
    • Whisk in the chili-garlic sauce mixture.  Remove the pan from the heat and add the beef and juices. Toss to coat and serve with brown rice.

    Servings:  4
    Calories: About 300 per serving.

    Original recipe cited from Foodnetwork.com, Aida Mollenkamp.

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