Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 5 spice? I think it has ginger in it but it's a small amount. Oh, ya know what's realllllly good in Chinese recipes? Cinnamon It's part of 5 spice too, but I often add more. Meg On 1/22/06, linda <lindai81 wrote: > So many Chinese recipes (as well as others) call for ginger. My family > hates ginger, fresh or powdered. Anyone have a suggestion for what I could > use in place of it? They can always tell it is in the food...I just don't > seem to be able to disguise it. Or is it really necessary...some recipes it > certainly looks like it is. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 Indeed, ginger is one of the five spices. However, my curry powder does not include it. You could probably make that work in some recipes. -Erin , Meg <itszen4me@g...> wrote: > > 5 spice? I think it has ginger in it but it's a small amount. > > Oh, ya know what's realllllly good in Chinese recipes? Cinnamon > It's part of 5 spice too, but I often add more. > > Meg > > On 1/22/06, linda <lindai81@c...> wrote: > > So many Chinese recipes (as well as others) call for ginger. My family > > hates ginger, fresh or powdered. Anyone have a suggestion for what I could > > use in place of it? They can always tell it is in the food...I just don't > > seem to be able to disguise it. Or is it really necessary...some recipes it > > certainly looks like it is. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 Oh, good. The recipe sounds wonderful so since you left out the ginger I will too. I made a peanut sauce the other night, just kind of threw it together and used peanut butter, coconut milk, brown rice vinegar, and maple syrup. Since I like cilantro so much maybe I will add that too next time. I used it on a number of different things for different meals, not all at once , but rice, noodles and seitan not-chicken. It was yummy on all of it. I suspect it might have even improved the taste of the chard. linda cronzen Linda, I think one of the many adjustments I made to this recipe was to omit the ginger. Not because I don't like it, but I was whipping it up in a hurry. I think what I tend to bring along for my Chinese dinner excursions is basically a mixture of vinegar, peanut butter, garlic, and cayenne. However, I wanted to at least present the sexier version below for those with less restrictions. -Erin Quote Link to comment Share on other sites More sharing options...
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