I have used ginger in a spice jar occasionally, but never fresh ginger. I wasn’t too familiar with fresh ginger and its taste until lately. Several Chef’s on television use it often. They cook with a part of it in their dish, and remove it when the dish is done. I wondered what was so special about using fresh ginger so I bought some to try. I made the recipe below and I liked the flavor and the taste. The smell was unbelievably good. It had my family asking what was for dinner. I found it to be easy to use too.
Here are some tips to help you pick out the right ginger:
When you buy ginger, make sure you buy ginger that has firm roots. Avoid wrinkled ginger.
If you plan to store ginger for a while, make sure you do nut cut or peel it. You can keep it at room temperature for up to two weeks.
You can freeze ginger by wrapping it in plastic and place it in a freezer bag before adding it to the freezer. It will keep safely for up to three months.
If you are using fresh ginger in a stir fry, put it in the wok first. Heat up the wok and the ginger will season the wok. Add the other ingredients.
Grate some ginger to add to your next apple pie or your meatballs.
Try this recipe using ginger: Beef Stir Fry
You will need:
2 Tablespoons of soy sauce
1 Tablespoon of cornstarch
1/2 cup of beef broth
1 teaspoon of vegetable oil
1/2 pound of boneless beef, sliced
2 Tablespoons of freshly grated ginger
1 Tablespoon of minced garlic
1 Cup of bell pepper, chopped
1/4 cup of onion, sliced
4 cups of cooked rice
Here is what you do:
Combine your soy sauce, cornstarch and beef broth and blend it together and set aside. In a wok or a skillet, heat your oil. Add beef, ginger and garlic. Stir constantly for about 2-3 minutes. Now, stir in the first mixture and cook, still stirring constantly until the sauce thickens. Serve over rice. Enjoy!