The best substitute for Ginger depends on your dish, but there are plenty of easy options to choose from! Try one of these simple alternatives to Ginger if you make something sweet or savory!
Worldwide, Ginger is used in a variety of ways. Various forms of it are available and can be used for sweet and savory recipes.
Fruit, vegetables, and meat pair well with Ginger’s flavor. Ginger also boosts immunity in addition to tasting good.
With its therapeutic properties, Ginger stimulates blood circulation, cleanses the bowels and kidneys, removes toxins from the body, and nourishes the skin.
Since Ginger and cardamom have similar spice flavors, they can be interchanged in equal parts, say experts.
It is also possible to substitute allspice, mace, nutmeg, and cinnamon in equal quantities for most recipes.
Here Are Substitute For Ginger When You Don’t Have Any Ground Or Fresh Ginger.
Ginger Powder
An organic ginger product is dried at a low temperature and free of sulfates.
Since this powder dissolves easily, it is ideal for baking or curries. Inflammation-fighting properties also make it a great addition to smoothies.
Minced Ginger
Minced Ginger is less complex and spicy than fresh, but it’s the closest you can get in a bind.
Minced Ginger has a more concentrated taste, so be careful how much you use.
In place of every tablespoon of fresh Ginger in your recipe, substitute 12 teaspoons of minced Ginger.
Turmeric Or Cardamom
These two wonder spices are closely related to ginger root, according to Purewow.
Cardamom is nutty, herbaceous, and citrusy, while turmeric is earthy and bitter.
So, they aren’t identical substitutes, but they’ll give your dinner a certain je ne sais quoi that’ll be lacking if you omit Ginger altogether.
Turmeric’s vibrant yellow color might not suit the recipe you’re making, so consider its appearance before switching.
Substitute turmeric powder or ground cardamom for ground ginger in equal parts.
Dried Ginger
The term “dried ginger” refers to fresh Ginger that has been dried. After soaking the fresh rhizomes in water overnight, the outer peel is carefully removed with a knife or peeler.
Afterward, they get washed and dried on mats or barbecues for a week.
Here Are 10 Fast Ways To Use Ginger In Everyday Dishes
1. Ginger Dipping Sauce
This basic sauce is used for dipping Asian potstickers (dumplings), cooked shrimp, or sauteed scallops. Or pour it over cooked rice or warm Asian noodles and garnish it with chopped cilantro.
Or pour it over tender-crisp cooked cabbage or grilled eggplant.
To make the sauce, combine 1/3 cup of soy sauce, 3 1/2 tablespoons of rice vinegar, 2 tablespoons of water, 1 tablespoon of sugar, and 1 1/2 tablespoons of minced fresh Ginger.
2. Ginger Vinaigrette
This is a spicier, chili-fried sauce that’s great drizzled on broiled (or grilled) fish, chicken, or steak.
Or use it as a dressing for seafood salad. Or as a marinade for flank steak (Ginger contains protease, a protein-digesting enzyme that tenderizes the meat).
Reserve 1/4 cup of the marinade to pour on top of the cooked steak, and marinate the steak in a nonreactive pan for two hours in the refrigerator.
Grill it to the desired degree of doneness, discarding the marinade used with the raw meat.
To make the marinade, combine four thinly sliced green onions, a jalapeno chili (finely minced, with the seeds and veins removed), three tablespoons of minced fresh Ginger,
1/2 cup of fresh lime juice, 1/4 cup of Asian sesame oil, 1/4 cup of soy sauce, and 3/4 cup of canola or vegetable oil.
3. Ginger Butter
Keep this tasty compound butter in your freezer and cut off a nub as needed.
Place a small amount on top of broiled or grilled fish, steak, chicken, or cooked vegetables.
The heat from the food will melt the butter. To make it, melt 2 tablespoons of butter in a small saucepan on low heat; add 2 tablespoons of minced garlic and cook it for two minutes; cool.
Place 1/2 cup (1 stick) of butter in a food processor fitted with a metal blade; process it until it’s smooth.
With the motor running, add the garlic mixture, 1 tablespoon of minced fresh Ginger, 1 teaspoon of lemon juice, and ground black pepper to taste.
Place the mixture on wax paper and roll it into a log; seal it in plastic wrap and freeze it.
4. Ginger-Mint Pesto
Jazz up broiled lamb chops or sliced lamb roast with a dollop of pesto.
Mix in a food processor with a metal blade: 1 cup of fresh mint leaves, 2 teaspoons of minced fresh Ginger, 2 tablespoons of toasted pine nuts, 1/4 cup of olive oil, 1 clove of garlic, and a pinch of sugar.
Process mixture until it is finely minced; season with salt and pepper to taste.
5. Ginger Carrots
Cook already-peeled baby carrots in advance, refrigerate them and heat them just before serving.
Melt 2 teaspoons butter or margarine in a large saucepan over medium-high heat. Add 1 1/2 tablespoons of ginger jelly (such as Robertson’s Ginger Preserve) and 1/2 teaspoon of minced fresh Ginger.
When the jelly melts, add four cups of cooked carrots and increase the heat to high. Cook the carrots, tossing them frequently until they are heated.
6. Ginger Tomato Pasta Sauce
Cook 1 tablespoon of minced fresh Ginger in 1 teaspoon olive oil over medium heat until the Ginger is softened for about three minutes.
Add 3 cups of prepared tomato-based pasta sauce.
Cook the mixture until it is heated, and toss it with cooked pasta. Garnish it all with minced parsley.
7. Grilled Pineapple With Ginger
This makes a great side dish or garnishes with pork, poultry, or game. Peel the pineapple and cut it into half-inch slices.
Combine 3 tablespoons of minced fresh Ginger and 2 tablespoons of rice vinegar.
Spray a large skillet with nonstick spray and heat it on high heat. Slices should be added in a single layer and cook they for four minutes per side.
Place the cooked slices on a platter and top with ginger mixture and minced cilantro.
8. Gingerly Spiced Chicken Soup
Mix 6 cups of chicken broth with 1 tablespoon of minced Ginger, two seeded and diced tomatoes, freshly ground black pepper to taste, and a dash of hot-pepper sauce for a tangy chicken soup. Simmer for 20 minutes.
Garnish the soup with chopped cilantro, parsley, or thinly sliced green onions if desired.
9. Sweet Ginger Dreams
Add minced Ginger to your favorite vanilla ice cream or creme brulee recipe. Garnish servings with minced crystallized Ginger.
10. Stir-Fries With Ginger
Fast, one-dish wok dinners rely on the flavor boost of fresh Ginger. Here are two stir-fry recipes that make taste buds happy – and healthy.
Three Ginger Beef
Yield: 4 servings
Adapted from Martin Yan’s Culinary Journey Through China Marinade:
- 2 tablespoons oyster-flavored sauce (see note)
- 2 teaspoons cornstarch 3/4 pound flank steak, thinly sliced Sauce:
- 2 tablespoons chopped red pickled Ginger (see note)
- 1 tablespoon chopped crystallized ginger (see note)
- 1/4 cup water
- 1 1/2 tablespoons plum sauce (see note)
- 1 tablespoon dark soy sauce 2 teaspoons Asian sesame oil (see note)
- 1/2 teaspoon sugar 2 tablespoons vegetable oil 2 tablespoons julienned young Ginger (see note)
- 1/2 cup pineapple chunks
- 1 teaspoon cornstarch dissolved in 2 teaspoons of water
How To Make
1. Combine oyster-flavored sauce and 2 teaspoons cornstarch in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl; set aside.
3. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add beef and stir-fry until barely pink, about 2 minutes.
4. Add young Ginger and stir-fry for 30 seconds.
5. Add pineapple and sauce; bring to boil. Add cornstarch mixed with water and stir until sauce boils and thickens.
Recipe notes:
- The oyster-flavored sauce is a dark brown, rich, caramelized sauce made from oysters, brine, and soy sauce.
- Oyster-flavored sauce, Asian sesame oil, and plum sauce are sold in the Asian sections of most supermarkets.
- Red pickled and crystallized Ginger are sold at Asian markets and supermarkets.
If you can’t find young Ginger, substitute a smaller amount of regular Ginger.
Nutrition information per serving Calories 331 Fat 19.7 g Cholesterol 60 mg
Danny Kaye Shrimp Yield: 6-8 servings as an appetizer or 3 servings as an entree Entertainer Danny Kaye had a great knack for cooking, especially Chinese food.
Here’s Hugh Carpenter’s version of Kaye’s spicy shrimp stir-fry. The shrimp are cooked in the shell.
This method keeps the shrimp moist and flavorful. They can be served chilled as an appetizer or hot as an entree.
Ingredients
- 1 pound medium-large shrimp
- 2 tablespoons vegetable oil
- 4 cloves garlic, finely minced
- 1 tablespoon minced fresh Ginger
- 2 teaspoons orange peel (zest), colored part only
- 4 small chilies (jalapeno, serrano), stems removed, minced
- Dry sherry to taste
- Asian sesame oil to taste
- Pinch of sugar
How To Make
1. Cut along the top of shrimp shells to expose veins. Rinse out veins, being careful to keep shells intact.
2. Combine vegetable oil, garlic, Ginger, orange peel, and chilies.
3. Put a wok over high heat. When hot, add the oil mixture and saute for a few seconds.
Add shrimp, stir and toss until shrimp shells turn pink (a few scorch marks are fine). Shrimp are cooked when they are firm to the touch.
During the last minute of cooking, add a splash of dry sherry, drizzle the sesame oil on top and add sugar.
4. Transfer to a heated platter if serving hot. Serve hot or cold.
Nutrition Information per entree serving Calories 220 Fat 15 g Sodium 115
