Steamed Chard with Candied Gingers

3/4 lb chard

salt and pepper

1 tsp olive oil

some grated lemon and/or orange zest

lemon juice to taste

chopped candied ginger

1. Remove stems from chard, roll chard leaves up, slice lengthwise and then corsswise into 1/2 inch strips, wash well in salad spinner. Chop stemps, put in steamer first, top with leaves and steam for 5-10 minutes. Toss chard with seasonings. Serve warm or at room temperature.

Ginger kale

1 large bunch kale, stems removed, leaves cut into strips

2 TBSP olive oil

1 TBSP butter

2 large cloves garlic, minced

1 medium onion, chopped

1 TBSP minced fresh ginger

juice of 1 lime

freshly ground pepper

Bring a large pot of slightly salted water to a boil. Add sliced, washed kale and boil 2 to 3 minutes, until slightly wilted. Drain in a colander. In a large skillet or wok, heat oil and butter, add garlic, onion and ginger and saute until onion is softened, Add kale, tossing till conbined. Cover and cook over low heat until kale is just tender. Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.

Cumin-Scented Stir-Fried Beef with Celery

6 oz steak such as blade or flank (trim any fat and gristle)
2 1/2 tsp reduced-sodium soy sauce, divided
1/2 tsp cornstarch, divided
2 tbsp Chinese rice wine or medium-dry Sherry
2 tsp vegetable oil, divided
1/2 tsp minced peeled ginger
1/2 tsp minced garlic
1/8 tsp cumin seeds
1/8 tsp hot red-pepper flakes
2 celery ribs, sliced diagonally 1/4 inch thick,leaves chopped and reserved sperately

Equipment: a well seasoned 12-14 inch flat-bottom wok or 12-inch heavy skillet

Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.

Toss beef with 1/2 tsp soy sauce, 1/4 tsp cornstarch and a pinch of salt.

Stir together rice wine, remaining 2 tsp soy sauce and remaining 1/4 tsp cornstarch.

heat wok over high heat until smoking, then poor 1 tsp oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.

Add remaining tsp oil to wok, then add ginger, garlic, cumin and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then ass beff and juices and stir-fry 15 seconds. Stir in rice-wine mixture, then pour in wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.

Makes: 1 serving

From Gourmet, Nov 2008 via epicurious

Spicy Napa Cabbage Slaw with Cilantro Dressing

1/4 cup rice vinegar
2 tsp sugar
1 tsp grated ginger peel
2 tbsp olive oil
1 fresh serano chile, chopped with seeds
1 small head napa cabbage, cored and cut crosswise into 1/2 inch slices
1 bunch scallions, sliced
1/2 cup coarsley chopped cilantro

Whisk together vinegar, oil, ginger, sugar. Add to remaining ingredients. Marinate at least 10 minutes before serving. Tossing frequently.

Asian Slaw with Peanuts

One of our favorites! Great for a 4th of July BBQ

Whisk together in a medium bowl to blend:
1/2 cup canola oil
1/4 cup rice vinegar
2 tbsp oriental sesame oil
1 1/2 tsp minced peeled fresh ginger
2 tsp soy sauce

Combine in a large bowl:
6 cups Napa cabbage, thinly sliced (try adding kale here!)
6 green onions, very thinly sliced
6 oz snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper thinly sliced
1/2 cup roasted peanuts

Toss with enough dressing to coat. Season with salt and pepper to taste.