Well this is a craving I would welcome anytime! I certainly did not have ginger cravings with pregnancy number one.. definitely could not be better! As we all know, ginger has a myriad of health and pregnancy benefits. Ginger is a good fighter of nausea and morning sickness, and is a proven remedy for upset tummies. Ginger also contain zinc to assist in blood flow and improve skin clarity.
I tend to use ginger in soup broths, add some to my home made dumplings, or finely shred them into a stir fry. So full of flavour and goodness!
Here are some easy ginger recipes. They are all packed with protein, fiber and really nailed my craving! Pregnant or not, do give them a go!
Add a thick slice of peeled ginger to a drinking cup of fresh boiled water. Let it brew for a few minutes (depending on how strong you like it). If you wish, add a squirt of honey and/or lemon for a natural way to combat colds and flu!
Ginger and Honey Chicken Stir-Fry
200g sliced chicken breast
100g sugar snap peas
100g cauliflower florettes
1 finely diced onion
1 clove garlic
5cm piece of finely shredded ginger
2tsp sesame oil
1Tbs dark soy sauce
1tsp cornstarch, diluted with 2tsp water
60ml chicken or vegetable stock
*You can use other vegetables such as corn, broccoli or bell peppers.
Heat vegetable oil in wok or large skillet and cook chicken in batches until brown. Remove and set aside.
To make the sauce – combine diluted cornstarch with stock. Add honey, sesame oil and soy sauce and stir well.
In the same skillet, heat a bit more oil and slightly brown the onion. Add garlic and ginger and cook for 1-2 minutes. Put the chicken back in to the skillet and stir in the sauce. Add the vegetables and cover for 1-2 minutes.
Serve with rice, and garnish with fresh chilli and coriander.
Chicken and Egg Donburi with Ginger
200g cubed chicken breast
1c chicken or vegetable stock
1 finely sliced onion
3cm piece of finely shredded ginger
60ml Kikkoman soy sauce
50ml mirin or Chinese cooking wine (optional)
100g corn kernels
100g broccoli florets
50g shiitake or button mushrooms
2 eggs, whisked
Combine stock, soy sauce, mirin and sugar in a saucepan. Heat on low until sugar dissolves. Bring to a simmer, stir in the onions and ginger and the chicken. Reduce the heat again, cover and cook gently for 10 minutes. Add the vegetables and cook (covered) for a further 5 minutes. Whisk the eggs in a bowl and slowly pour into the pot, over the entire mixture. Cover again and cook for 2-3 minutes.
Serve with rice.
Ps.. this dish is very popular with my 2 year old. We would often make it for lunch and have left over for her dinner that night.
Asian Broth with Ginger (serve with meat, vegetable and/or noodles)
1L good quality stock
3cm piece of sliced ginger
5 coriander roots
3Tbs Kikkoman soy sauce
3Tbs oyster sauce
A good dash of fish sauce
A good dash of Chinese cooking wine (optional)
1tsp of sugar
Combine stock, ginger and coriander roots in a pot, bring to boil and simmer for 15 minutes. Add the rest of the ingredients and cook for a further 3 minutes. Strain into another pot and add your vegetables or finely cubed meat, or simply ladle over cooked noodles.
Serve with fresh chilli, spring onion, coriander leaves and/or a squeeze of lime!