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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,
Spencer

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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!

        http://www.epicurious.com/recipes/foo...

        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

            Dressing:
            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