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Cooking with fresh ginger

I'm looking to add more ginger to my famalies diet, and not familiar with tis uses outside Chinese food.
IN what do you like to use it? Provide recipes if you have them. Feel free to add Chinese recipes as well- you may post something Chinese that I haven't thought of.
Thanks a bunch,

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  1. Ive been on a ginger kick as well lately and look forward to hear what others are going to have to say.

    Currenlty, I love grating some over a pumpkin/cool whip combination that is a nice sweet snack with some graham crackers crushed in it. Ive also had some success making a "white" pizza with lots of lump crab, quality dijon mustard and very thinly sliced ginger. Different, but quite good.

    1 Reply
    1. re: yankeefan

      Crystallized ginger is easy to make, and it is really a great ingredient to use in cookies, biscotti or brulee.
      Or simply nibble on a chunk as a beautiful little addition to a sweet tray it's like candy. Chopped up add it to baked squash, or sweet potatoes.

      Raw ginger,I use more like as you say, for Indonesian, Filipino, Indian, Chinese, Thai, or any Asian fusion dishes. When its raw, and you get a piece to big, for me the bite can be off putting (but what a palate cleanser!).
      However, I sure do love cooking with it, takes fried rice, or egg rolls to another level. It also works super in a salad dressing, rice wine vinegar, ginger, garlic, Dijon mustard, cilantro, mint and basil. A refreshing dressing for a slaw.
      I'm working on a ravioli that is boiled and fried right now. I just need to get the dough right....perhaps smashed and smooshed garlic and ginger paste in the pasta will be a winner?

    2. I am a ginger-and-garlic fiend. Ginger is wonderful associated with garlic in curries, which are Asian but not really Chinese. I also put fresh grated ginger into my pumpkin soups, which are seasoned a bit like pumpkin pies without the sugar (with cinnamon, cloves, and cumin). Recently, I recovered quickly from a nasty cold that was going around by fortifying myself with ginger tea (peel and slice a generous hunk of the root, and boil it for about ten minutes, until the water is pale brown). When you add honey to this, it is almost as delicious as candied ginger, something I love but which is too fattening for me.
      I suppose by "Chinese" you mean the wonderful combinations of ginger-soy sauce -garlic and chili pepper (my version of Szechwan). Delightful with bland eggplant. I make the same sauce and add ground-up peanuts for a sort of salad of roasted eggplant, roasted peeled red bell peppers, and snow peas. However, it's too salty if you use tamari soy and salted peanuts, so I usually either wash the salt off the peanuts or tone it down with some water.
      Happy gingering! Don't use it gingerly!

      1. I also love ginger...I think the savory recipe I have that uses the most fresh ginger is Ma Po Tofu...the recipe I got from this board says to use large slices and then remove before serving, but I've been eating it and enjoying it. Of course, you could easily sub in grated or finely chopped fresh ginger and not worry about removing it.

        But here's a recipe from Epicurious that I tried last week that we also loved and I added more than the 1 Tablespoon of grated ginger to it...Moroccan Slow Cooked Lamb...really great and I also cut up the dried apricots. Don't leave them out, they truly provide a subtle sweetness to this dish ... enjoy!


        1. I have the best recipes for Ginger Chicken. I haven't made it in a long time so I'm glad that I had to look it up. This might be dinner this week!

          Ginger Chicken

          6 inch piece of ginger (peeled and grated)
          3 garlic cloves (minced)
          2 Tbsp Olive Oil
          1/4 cup teriyaki sauce (you can use soy instead but the marinade won't be as thick)
          3 pound of chicken pieces.

          Mix all ingedients and marinate the chicken for about 10 minutes.
          Bake in a 450 degree oven until chicken is cooked through.
          Broil on high for a minute or two to crisp up the skin.

          This is a nice quick recipe that the whole family loves!

          2 Replies
          1. re: Judy Loves Entertaining

            JUdy, do you cook the chicken in the marinade, or do you remove chicken from marinade, then cook?

            1. re: Spencer

              I'm sorry...you remove the chicken from the marinade but I always make sure that I leave some of the paste from the marinade (the ginger and garlic) on the skin of the chicken. It adds such a rcih ginger flavor to the recipe!

          2. My sister makes a Beet - Carrot salad with a wonderful ginger kick!

            Rebecca’s Beet and Carrot Salad

            1/4 cup minced shallots (scallions will do)
            2 Tablespoon minced ginger
            1 garlic clove minced
            1/4 cup rice vinegar
            1 Tablespoon soy sauce
            1/2 teaspoon sesame oil
            1/2 cup olive oil
            Tabasco sauce (a few drops)

            Make dressing using a blender. Add olive oil last.
            Mix dressing with 4 cups grated carrots (could be less) & 4 cups grated beets

            1. The Barefoot Contessa's Indonesian Ginger Chicken is fantastic: http://www.foodnetwork.com/food/recip...

              This is one of my go-to, fast weeknight meals: http://foodandwine.com/recipes/stir-f...

              And I will second the recommendation for making your own curries. In addition to Indian curries, you can also substitute ginger for galangal in thai curries.

              2 Replies
              1. re: Megiac

                Meg, I don't think I've ever seen a recipe that calls for soaking the ginger as in the Food and Wine recipe you've provided...what does that achieve? Just wondering!

                1. re: Val

                  I'm really not sure, actually. Maybe it makes the ginger more tender so it cooks faster? I've always done it as I prep the other ingredients, but haven't thought about it.

              2. Amanita- the ginger garlic combination is something that I have never tried but really look forward to doing something simple with that combo even on a sandwich. Thanks.

                Ive really started to like candied ginger lately, and dont really have many 'new' ideas on what to do with it other than my usuals. Would love to hear some creative out of the box suggestions that others may have tried.

                Great topic.

                1. GINGER TEA!!!!
                  The house smells WONDERFUL when it's "cooking".
                  Last Christmas, I put some ginger in the electric potpourri pot, with cinnamon stick, and some other whole spices....can't remember which, and some apple juice.
                  WOW, did that smell fantastic!!!
                  I've made my own candied ginger, and it didn't last long. Hey wait, I live alone. Where did it all go??
                  I've made my own steamed Christmas pudding using the usual cake base, with lots of fresh ginger, candied ginger, AND dry ginger, as well as the usual dried fruits. HEAVENLY!!
                  Just experiment. Grate some into a meatloaf. You'd put in some spicy ground pepper, wouldn't you? It adds a little kick.
                  Salads! In the dressing! Grated into cole slaw. GAD, I'd forgotten how good THAT one is. I'll get me a cabbage and some carrots tomorrow.
                  I had and lost a nice rice salad, with mandarin oranges, toasted almonds, green onions, and some other odd and ends, and the dressing had soy sauce, sesame oil, salad oil, pepper, and salt, and, you guessed it, fresh grated ginger!!

                  Let your imagination go wild!


                  1. I throw in a 1/2 inch lump of fresh ginger when I'm cooking my chicken soup - it makes the whole thing taste warmer, somehow.

                    I just made a wonderful apple pear pie with about 1.5 tablespoons of crystalized ginger crumbled into the filling.

                    The New York Times had a recipe a couple of years ago for Plum Crumble that also had crumbled crystalized ginger, as well as the powdered dry stuff. Note that while it says to chop it, I find that doing so takes forever, because the pieces stick to each other and the knife. It's much faster to do it by hand: http://preview.tinyurl.com/343wh6

                    1. Make some great Ginger Syrup:


                      which you can keep in a squeeze bottle for dishes like "Ginger Beef and Leeks"


                      Plus, the ginger you use to make the syrup can be rolled in sugar, dried, and voila, candied ginger!

                      1. I add fresh ginger and candied ginger to carrot cupcakes, and its delicious!! Its a great combination. Same with carrot soup with ginger.
                        I add ginger to my tea too, every single day and its amazing! Ginger has amazing digestive properties, hence if you aint feeling too good in the tummy, have some ginger tea!

                        1. First of all, double or triple the amount of ginger used in most commercial American recipes for Chinese or other ethnic food. Second, I use ginger in Indian food. Mince equal parts of ginger and garlic. You would use it in many different dishes. You can also saute a few tablespoons with some browned onion, then add a bottled sauce. It makes it taste much fresher.
                          A basic chicken curry: thinly slice 2-3 yellow onions. Heat 2-3 TBS veg oil over med high. Add a cinnamon stick, a couple cloces, a couple green cardamom pods. They should puff in a few seconds. Then add the onion and cook until brown, 10-20 minutes. Add a few TBS ginger-garlic. Add 1/2 can tomatoes, diced, and cook for 20 minutes. Add dry spices: cumin, coriander, turmeric. Add serrano or cayenne. add raw chicken and cook. add several tbs of yogurt, one T at a time until incorporated. cook down until thick. serve over rice with cilantro.

                          1. I use a lot of ginger in Indian curries, in Japanese teriyaki and other dishes, in making pickled Japanese ginger, in Chinese stir frys, in Lao laab, in fish soups, and in various Thai dishes.

                            2 Replies
                            1. re: Sam Fujisaka

                              I first discovered the joys of ginger in chicken poached with fresh ginger, garlic, onions, to which greens were added toward the end of the cooking. Since then I let it tell me what it wants to go into. I recently braised a pork shoulder with onions, apples, a bit of garlic, and some fresh ginger and herbs (whatever you like--I used bay leaf and thyme, which was what I had). Seven hours on low in the crock pot. (Ideally I would have browned the meat and oven-braised it, but I didn't have time.) Cool. Strain off the fat and vegetables. Shred the pork. Moisten with the gravy and serve with a simple pilaf or Mexican-style white rice.

                              1. re: Father Kitchen

                                That sounds absolutely wonderful! And good to hear from you again, FK.

                            2. When I have a boatload of nice ginger I am just very liberal with it. It can be a wonderful subtle sidenote if you just throw a chunk in the pan of whatever. Then fish it out before serving. I set aside a few chunks or slices for myself because I like to suck on them as I am eating for a flavor jolt. Most recent fave was grated into my very low oil salad dressing. Many Asian markets sell very cheap (dollar or two) slicers that also have a grating surface for ginger. A great way to have ginger with no fiber issue.

                              1. I think it's great you're adding more ginger to your family's diet. I love ginger and it's great for your digestion. I use it in alot of my Chinese cooking. But you asked for non-Chinese, so one way I use it that's super easy is making a Carrot Ginger Soup. Here's my recipe: http://singleguychef.blogspot.com/200...

                                1 Reply
                                1. re: singleguychef

                                  It is great in winter squash soup, too. Combine pureed winter squash with sauteed onions and ginger and chicken broth with some cumin and pepper. Serve with a dollop of creme fraiche, sour cream, or even yogurt.

                                2. use lots of fresh grated in gingerbread or pound cakes

                                  1. How about adding fresh ginger juice to mixed drinks? Sweetened a bit plus fresh lime juice add a punch to so many drinks, with or without alcohol. (try a ginger/lime margarita). Also ginger is a staple of Indian cooking. A great way to always have fresh ginger on hand is to cut your piece of ginger into 1/4 inch slices, place in a small jar and cover over the top with gin, or vodka, screw on the jar top and refrigerate. It will keep forever this way.

                                    1. This may not be exactly what you want, but I tend to use ginger most often in baked goods. First, the link, to ginger gems: http://bronmarshall.com/?p=133

                                      Then my own recipe: ginger molasses cookies.

                                      ¾ cup butter
                                      1 cup sugar
                                      ¼ cup dark molasses
                                      2 tsp baking soda
                                      1 tsp cinnamon
                                      ½ tsp nutmeg
                                      ¼ tsp fresh ground ginger (or ½ tsp dried
                                      )½ tsp salt
                                      2 drops lemon extract
                                      ¼ tsp vanilla extract (optional)
                                      2 cups flour
                                      granulated sugar

                                      Cream together the butter and sugar.
                                      Add everything but the flour.
                                      Mix in the flour a little at a time.
                                      Refrigerate dough until firm.
                                      Form into small, pingpong sized, balls.
                                      Roll in sugar.
                                      Bake at 375°F for 8-10 minutes on ungreased cookie sheets.

                                      I like to use vanilla sugar and leave out the vanilla extract, and roll the cookies in rose-scented sugar; the perfume is amazing and the taste is even better.

                                      1. get a ginger grater they're cheap and the easiest and best way to get into useable form for most recipes.(they're ususlly prcelain and have a surface of smallish spikes or nubs on the surface) then grate up a bunch and cook a bag of baby carrots in some sherry, ginger, sugar and butter, stirring frequently until the carrots are just tender. or bake sweet potatoes and split open. scoop out the inside and mix in a bowl with some ginger, butter nutmeg and a little brown sugar. then spoon back into the skins and sprinkle a little more brown sugar over the top and run under the broiler to crust the top . terrific with pork teriyaki.