From Southern Living, this is a great Chinese-inspired dish. Here is Ginger Recipe #7.

1 lb sirloin steak, chilled
1/4 tsp salt
1/2 tsp pepper
2 tbsp grated fresh ginger
2 tsp sesame seed oil
1/2 tsp minced garlic
2 tsp lite soy sauce
1/2 cup fat-free reduced-sodium beef broth
2 tsp cornstarch
6 green onions, sliced
1/2 tsp crushed red pepper (optional)
hot cooked long-grain rice

Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper. Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.

Saute ginger in hot oil in a large nonstick skillet over high heat for 2 minutes or until tan-colored. Add minced garlic and saute 30 seconds. Add beef, cook 2 minutes or until mostly cooked, stirring constantly. Stir in soy sauce.

Combine beef broth with cornstarch until smooth. Drizzle over beef mixture. Cook, stirring constantly, 1 minute or until thickened. Add green onions and, if desired, crushed red pepper. Cook 1 minute. Serve immediately over hot cooked rice.

This recipe goes well with Coconut-Ginger Rice.

This is an easy side with a mild flavor from the magazine Coastal Living. This recipe would be great with Chinese dishes or other spicy meals, like Chicken Paprikash. The ginger is this recipe is not very strong, but adds a hint of flavor. Mellow out with Ginger Recipe #6.

1 can (14 oz) unsweetened coconut milk
2 1/4 cups water
2 cups jasmine or Basmati rice
4 slices fresh, peeled ginger
garnish: chopped fresh parsley (optional)

Combine coconut milk and water in a heavy saucepan. Stir in rice and ginger. Bring to a boil over medium-high heat. Reduce heat to low. Cover tightly and simmer 20-25 minutes or until rice is tender and milk mixture has been absorbed. Remove from heat and fluff with fork. Let stand 5 minutes. Remove ginger before serving. Garnish if desired.

This saucy dish comes from Real Simple magazine. It’s a little spicy and goes well with rice or an egg noodle side.

1 tbsp oil
1 lb chicken breast, cut into 1-inch strips
1 cup chopped onion
1 cup thinly sliced red bell pepper
1 1/2 tsp minced garlic
1/4 cup whipping cream
1 tbsp paprika
1 tbsp tomato paste
1 tsp caraway seeds
1/2 tsp salt
1/4 tsp pepper
1 can (14.5 oz) diced tomatoes, do not drain

Heat oil in a large nonstick skillet over medium to medium-high heat. Add chicken, cook 5 minutes ot until browned, stirring occasionally. Remove from pan and keep warm.

Add onion, bell pepper, and garlic to pan. Saute 4 minutes or until tender. Return chicken to pan. Stir in cream and remaining ingredients. Cover and simmer for 5 minutes or until chicken is done and sauce is slightly thick.

Punch up the spice by adding 1 tsp red pepper flakes. Serve over hot cooked rice.

Here is a dessert recipe from AOL Food. This dessert combines apples, oranges and ginger to make a dessert out of couscous. Satisfy your sweet tooth with Ginger Recipe #5.

Sauce:
3/4 cup fresh orange juice
1 1/2 tbsp Triple Sec (orange flavored liqueur)

Couscous:
1 1/3 cups apple juice
3 tbsp butter
1/4 tsp salt
1 cup uncooked couscous
2 tsp grated orange rind

Topping:
2 tbsp butter
2 tbsp dark brown sugar
2 cups diced peeled Granny Smith apple (about 2 apples)
2 tbsp raisins (or golden raisins)
2 tbsp finely chopped crystallized ginger
1 1/2 tbsp Triple Sec
1/2 tsp ground cinnamon

Additional toppings (optional):
1/4 cup reduced-fat sour cream
mint sprigs

To prepare sauce, bring orange juice to a boil in a saucepan. Cook until juice is reduced to 1/3 cup (about 6 minutes). Stir in 1 1/2 tbsp liqueur.

To prepare couscous, bring apple juice, 3 tbsp butter, and salt to a boil in a saucepan. Gradually stir in couscous and orange rind. Remove from heat and cover. Let stand 5 minutes and fluff with a fork.

To prepare topping, melt 2 tbsp butter in a medium non-stick skillet over medium-high heat. Add sugar and cook 1 minute. stirring constantly. Stir in apple and raisins, cook 5 minutes or until apple is tender, stirring frequently. Remove from heat. Stir in ginger, 1 1/2 tbsp liqueur, and cinnamon.

To serve: Spoon about 1/3 cup couscous into dessert dish. Top with about 2 tbsp topping, 1 1/2 tsp sour cream (if using), and about 1 tbsp sauce. Garnish with mint sprigs, if desired. Recipe will make 8 servings.

This recipe is from the cookbook Million Menus. The sherbet has a texture similar to a frozen slush drink, so I turned mine into smoothies. Cool off with Ginger Recipe #4.

1 ripe musk melon (cantaloupe)
2 limes
1 tbsp grated fresh ginger
1/4 cup sugar
1 egg white, lightly whisked
fresh or frozen strawberries

Peel, seed, and cut melon into small chunks. Juice limes. Combine melon, lime juice, and grated ginger into a food processor or blender and process until smooth. Pour into a large bowl.

Stir in sugar. Beat in egg white. Transfer to a freezer proof container and freeze for 6 hours.

Serve in scoops with strawberries.

To make smoothies (and avoid the wait time):

After beating in egg white, pour approx 1 1/2 cups of melon mixture back into blender. Add 3-4 large ice cubes. Process until ice is blended. Garnish with strawberries.

Strawberry-Melon-Ginger Smoothie: Add 1/3 cup milk and several strawberries, cut into chunks. Process in blender until smooth.

Once sherbet has frozen, omit ice cubes when making smoothies and add 1/2 cup hot water instead (to get the blender going).

Add other fruit as desired. Honey can be added or substituted for sugar. Beaten egg white is not essential to making smoothies.