Ginger

Raw Fish Salad (Japanese Sashimi)
Servings : 9

Ingredients : 
1 LB Bass Or Tuna (Raw), Bones & Skin Removed, And Slivered
1/2 Cup Gingerroot, Fresh, Chopped
1/2 Cup Horseradish, Grated
1/2 Cup Mustard Sauce
Bowl Of Fresh Salad Greens, Broken Into Small Pieces
 
In this popular dish, the Japanese enjoy eating their
fish completely raw, cut in slivers about 1/4 inch
thick, and dipped into a mixture of fresh chopped
gingerroot, grated horseradish and mustard.  We add
dishes of very fresh greens, turning the Sashimi into
a salad.
  
If your fish is very, very fresh, your dishes colorful
and attractively arranged, and if you accompany your
first bite of raw fish with a generous mouthful of
crisp greens, you will probably be able to overcome
your prejudices and discover what the Japanese have
known for centuries: fish doesn't have to be cooked to
taste good.
  
INSTRUCTIONS: Set out the slivered fish, 3 dishes of
seasonings and salad greens and let everyone mix his
own sauce, tasting and testing as he does, and help
himself to greens.

China Royal Ginger-Garlic Shrimp 
Servings : 4
 
Ingredients : 
16 Jumbo Shrimp, With Shell     
1/4 Cup Vegetable Oil  
1 1" Long Piece Of Ginger, Peeled, Minced        
3 Cloves Garlic Peeled, Crushed 
2 Green Onions, Trimmed, Thinly Sliced    
Salt & Pepper To Taste  

Slit the shrimp up the back with a sharp knife and remove the 
vein.  Do not shell the shrimp.  Heat the oil in a wok or wide 
heavy skillet.  When the oil is rippling, throw in the shrimp 
and stir-fry over high heat for 2 minutes.  Drain very well.  
Return 1/2 TBS oil to the wok.  Heat.  Throw in the shrimp along 
with the ginger, garlic, and onions.  Stir-fry for 20 seconds.  
Season with salt and freshly ground pepper.  Stir-fry for an
additional 20 seconds.  Serve at once.

Big Ginger Cookies 
Yield : 2 Dozen

Ingredients : 
2 1/4 Cups All-Purpose Flour
2 tsps Ground Ginger
1 tsp Baking Soda
3/4 tsp Ground Cinnamon
1/2 tsp ground Cloves
1/4 tsp salt
3/4 Cup Butter
1 Cup White Sugar
1 Egg
1/4 Cup Molasses
2 TBS White Sugar
 
Combine flour, ginger, soda, cinnamon, cloves and salt; set aside. 
In a large mixing bowl beat margaine, butter or shortening with 
an electric mixer on low speed for 30 seconds to soften. Gradually 
add the 1 cup sugar; beat until fluffy. Add egg and molasses; beat 
well.  Stir dry ingredients into beaten mixture. 
                  
Shape into 1-1/2 inch balls (1 heaping tablespoon dough each). 
Roll in 2 TBS sugar; place about 2-1/2 inches apart on ungreased 
cookie sheet.  Bake in a 350 degree F oven about 10 minutes or
until light brown and still puffed. (Do not overbake). Let stand 
2 minutes; transfer to wire rack.