Best Ginger Garlic Juice Recipes

Quick-Roasted Green Beans and Shallots with Garlic and Ginger Juice image

Provided by Martha Stewart

Number Of Ingredients 7

1 (1 1/2-inch) piece fresh ginger, peeled (about 2 ounces) or 1 tablespoon bottled ginger juice
1 pound green beans, trimmed
2 to 3 shallots, sliced crosswise into 1/4-inch-thick slices
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 clove garlic, finely minced
2 tablespoons coarsely chopped fresh cilantro or mint (or a mix of both)

Steps:

Preheat oven to 450 degrees with a rack set in center of oven. Line a heavy-bottomed rimmed baking sheet with parchment paper; set aside.
Finely grate ginger, if using fresh, on a microplane grater. You should have about 2 tablespoons grated ginger. Squeeze ginger over a small fine mesh sieve set over a bowl or in a piece of cheesecloth into a bowl, extracting as much liquid as possible. You should have about 1 tablespoon ginger juice. Discard grated ginger.
Place beans and shallots on prepared baking sheet; drizzle with oil and season with salt and pepper; toss to combine. Transfer to oven and cook, until beans are tender and browned in spots and beginning to shrivel and shallots are browned in spots, 15 to 20 minutes, tossing once or twice during cooking.
Immediately transfer beans and shallots to a serving bowl and add garlic and ginger juice; toss to combine. Add cilantro or mint and season with salt; toss to combine. Serve warm or at room temperature.

Ginger Garlic Juice image

Provided by Vanessa "Nikita" Milare @Kitkat777

Categories Marinades

Number Of Ingredients 2

3 medium ginger root
9 clove(s) garlic

Steps:

Frist slice the ginger into medium size chunks & palce in a medium bowl. Then addthe garlic cloves to the bowl.
Next add hand fulls of ginger & garlic to your blender. Cover & chop until just about paste like. Spoon into another bowl. Do with the rest of ginger & garlic.
Then place 1 hand full of the ginger garlic paste like onto a clean washed dish rag. Roll up dish rag & squeeze out the juice over another large bowl. Repaet with the rest of ginger garlic paste like.
Then pour into a clean jar, cover tightly & place into the ice box.
Special Tip: Is great in teriyaki sauce & other Asian dishes. But you have to mix up the juie cause the ginger & garlic will garther on the bottom of the jar into a thick paste.