Tag Archives: pickled ginger

Cashew Ginger Chicken Stir Fry


You know my biggest topics I love to talk about are: 1) Healthy food, 2) Delicious & New foods, and 3) Affordable food, right?  Well, if you didn’t you do now.

Not much lights me up more than finding or creating a recipe that is good for you, quick and easy to make, and also draws rave reviews from a somewhat finicky eater.  Stir fry is almost always one of those meals.  Stir fry is always in my top ten for one simple reason: you can put just about anything in it.

Seriously.  Chicken, beef, pork, shrimp, scrambled eggs, fish, tofu, tempeh.  Broccoli, cabbage, mushrooms, carrots, zucchini, water chestnuts.  Ginger, soy sauce, fish sauce, vinegar, onions, garlic, nuts.

All of the above.

Sure, there are sometimes occasional fails (for the love of god, do not put oregano into your stir fry, just trust me. Also this is proof I’ve loved stir fry at least since 2011, and how far both my cooking and writing have come since then!).  But the majority of the time, the recipe of Protein + Veggie + Rice + Sauce = Magic.


For this particular recipe, I had just made a batch of My Homemade Pickled Ginger and it had aged in the refrigerator a week or two, so I was eager to try it out.  I also had some black sesame seeds which had been a Christmas gift and I still hadn’t yet used.  Combine that with a cheap $1 store bagged mix of broccoli slaw, free green onions that grow wild in my yard, a cup of brown rice, and some other ingredients I always have on hand, and I had a super quick, super cheap, and super satisfying dinner.

A few notes on substitutions:  If you do not like cashews or don’t buy them because of cost, you can easily substitute peanuts or almonds.  Or if you’re allergic, definitely omit them!  (You could add a sprinkle of nutritional yeast for a boost of vitamins if you like).  If you don’t like onions, use chives, or parsley, or just don’t add it in.  I used brown rice because I like the texture and I like the nutrition as compared to white, but you can totally use white rice, or a 1/2 and 1/2 mixture!  You can use shredded or powdered ginger instead of fresh.  And if you don’t like bagged store mixes, feel free to shred your own broccoli, cabbage, and/or carrots.

Cashew Ginger Chicken Ingredients


  • 1 cup cooked brown rice
  • 1 cup cooked diced or shredded chicken
  • 1 bag broccoli slaw mix
  • 2 tbsp olive oil or coconut oil
  • 1/4 cup chicken stock (or veggie stock or water)
  • Optional: 1/2 cup sliced mushrooms
  • 2 tbsp sliced pickled ginger
  • 1/4 cup soy sauce
  • 2 tbsp crushed cashew pieces
  • 2 tbsp chopped green onion/chives
  • 1 tbsp sesame seeds


Step 1: Put the bagged slaw mix and mushrooms in a large pan with the olive oil and stock or water and cover.  Bring to a boil, and then simmer for 5-7 minutes.  Once the veggies are softened, remove the lid and add the soy sauce and ginger.  Add in the chicken, mix well to coat, and let the liquid evaporate until most is gone.


Step 2: Put about 1/2 cup cooked rice and 1/2 the cooked mixture on a place in whatever way visually pleases you.


Step 3: Sprinkle the crushed cashews and green onions on top.  Add a sprinkle of sesame seeds, and enjoy!

Homemade Pickled Ginger


If you’re a sushi fan like me, you are familiar with the paper-thin, spicy yet sweet pickled ginger sushi usually comes with.  If you want an authentic at-home sushi experience (you can even try making your own! It’s probably easier than you think), you could buy it in a jar.  Or, for far less, you can make it yourself!

Ginger is a unique and strong flavor that is unmistakable and irreplaceable.  Ginger is delicious in ale, beer, tea, stir fry… you get the picture.  A few thin slices added to steamed veggies takes dinner from “meh” to “did you get this from a restaurant?”

A few slivers of ginger elevates a cup of plain green tea to something decadent and exotic.  A few pieces of root or some ginger juice in soup adds layers of flavor and depth.  And in good times and bad, ginger ale soothes and refreshes.


Not only does ginger taste delicious, it is also known to have hosts of health promoting effects on the body.  From head to toe, ginger has seemingly magical properties to aid and ease all kinds of complaints.

From ancient times to modern homeopaths, midwives and housewives, ginger in fresh, powdered, or pill form is useful for many health purposes.  Here are just a few:

The Benefits of Ginger

  1. Anti-Nausea: Ginger is a known remedy for motion sickness, morning sickness, and any other sickness which makes you feel like you need a trash can, stat.
  2. Cold & Flu Prevention: When you or a loved one starts to feel a little under the weather, some nice ginger tea may be just what the doctor ordered. Or at least, just the thing to keep you from needing to go to the doctor. This may also help with allergies!
  3. Reduces Inflammation: Ginger is a known anti-inflammatory, and some studies show it may even be just as effective as NSAIDs (non-steroidal anti-inflammatory drugs) like aspirin & ibuprofen.
    Ginger Heart
  4. Strengthens Immunity: Ginger helps to stimulate your body’s immune system, to build up new cells and make you more able to resist microscopic invaders on a day to day basis. It also decreases bacterial infections in the stomach.
  5. Prevents Cancer: Studies have shown that chemicals present in ginger help inhibit the growth of human colorectal cancer cells.  It also induces cell death in ovarian cancer cells.  Who knows what else this powerful plant can do!
  6. Stimulates Appetite: If you haven’t been feeling hungry, try a piece of ginger 10-30 minutes before a meal.  Ginger can help stimulate appetite and get your digestive juices flowing.
  7. Assists Digestion/Absorption: Ginger has many healing properties all along the digestive tract, from stimulating digestive juices in the mouth, to the stomach, to the intestines.  Ginger with a meal or in tea helps you get the most out of the nutrients in the foods.

Jar of Fresh Pickled Ginger Slices

The best news of all is that it is super easy to make your own pickled ginger and have it around all the time!  Ginger keeps well in the refrigerator for a week or more, and even longer in the freezer.  But if you pickle the ginger, you can store it for months in the fridge.

All you need is a nice big chunk of ginger root, some vinegar (rice vinegar is best, but honestly you can use just about any kind), and sugar.  A tiny dash of salt helps too.

This recipe makes about one pint jar worth, feel free to multiply it for larger batches, or halve it for just a single meal’s worth.

Slice of Homemade Pickled Ginger


  • 1 large fresh ginger root (about 8 oz)
  • 1 cup vinegar (rice wine or apple cider are best)
  • 1/2 – 3/4 cups white sugar
  • 1 – 2 tsp sea salt
  • 1/4 – 1/2 cup water to fill jar

Sliced Ginger Root Ready to Be Pickled

Step 1: Peel the ginger using a sharp knife, butter knife, or a table spoon.  (Honest, it works!)  Using a mandoline or very sharp knife, slice the ginger as thinly as possible.

My mandoline, even on the thinnest setting, still sliced these super thick, so I won’t be eating these slices alone.  Most likely they will get diced into stir fry or a strip or two tossed into a cup of tea.

Step 2: Pour the vinegar, sugar, salt, and water into a sauce pan and bring to a boil.  Place the slices into a glass container (such as a canning jar, or clean pasta jar) and pour the hot liquid over, using a funnel if needed.  Cap it tight, and let cool overnight.

Big Piece of Pickled Ginger

And that’s all there is to it!  Put the jar in the refrigerator, and let it sit for at least 2 hours, but the longer it sits the more pickled it will become.  It also may turn pink over time, due to the enzymes in the ginger, this is nothing to be concerned about.  Use more or less sugar and salt to your tastes, or experiment with the types of vinegar.

Let me know in what recipes you use your ginger!