Recipes for Ginger Paste Commercially Packaged Unopened

Ingredients

• 2 chicken breasts, thinly sliced
• 2 tablespoons expired ginger paste
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/4 cup water
• Salt and pepper, to taste
• Cooking oil

Instructions

1. In a small bowl, mix together the expired ginger paste, minced garlic, soy sauce, sesame oil, cornstarch, and water. Set aside.
2. Heat some cooking oil in a large skillet or wok over medium-high heat.
3. Add the chicken slices and stir-fry until cooked through, about 5-6 minutes. Season with salt and pepper.
4. Remove the chicken from the skillet and set aside.
5. In the same skillet, add a bit more oil if needed and stir-fry the bell pepper and broccoli for 3-4 minutes, or until slightly tender.
6. Return the cooked chicken to the skillet and pour in the ginger sauce mixture.
7. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
8. Serve the ginger chicken stir-fry over steamed rice or noodles.
9. Enjoy!

Ingredients

• 1 tablespoon expired ginger paste
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 large carrots, peeled and diced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. Stir in the expired ginger paste and ground cumin, and cook for another minute.
4. Add the diced carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the carrots are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot, stir in the coconut milk, and season with salt and pepper to taste. Heat gently until warmed through.
7. Serve the ginger carrot soup hot, garnished with fresh cilantro.
8. Enjoy!

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons ginger paste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a bowl, mix together the ginger paste, soy sauce, honey, lime juice, olive oil, garlic powder, salt, and black pepper.
2. Add the shrimp to the bowl and toss to coat the shrimp with the marinade. Let it marinate for 15-30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp onto skewers.
5. Grill the shrimp for 2-3 minutes per side, or until cooked through and slightly charred.
6. Serve hot with a side of steamed rice or salad.

Ingredients

• 1 can chickpeas
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp ginger paste
• 2 cloves garlic
• 1/2 tsp cumin
• 1/2 tsp salt

Instructions

1. 1. Drain and rinse the chickpeas.
2. 2. In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, ginger paste, garlic, cumin, and salt.
3. 3. Process until smooth and creamy.
4. 4. Transfer the hummus to a serving bowl.
5. 5. Serve with pita bread, crackers, or vegetables.

Ingredients

• 2 tbsp ginger paste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 2 tsp curry powder
• 1 cup coconut milk
• 1 cup vegetable broth
• 1 cup diced vegetables (carrots, bell peppers, zucchini)
• 1 cup cooked chickpeas
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pan, heat some oil and sauté the onion and garlic until translucent.
2. Add the ginger paste, turmeric powder, and curry powder. Cook for 1-2 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth. Bring to a simmer.
4. Add the diced vegetables and chickpeas. Cook until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro.
7. Serve hot with rice or naan bread.