HOME > Chowhound > Home Cooking >

Discussion

Uses for Ginger

  • 19
  • Share

Does anyone have any ideas on how to use fresh ginger? I've done a search on my own and the only thing Google is giving me is Ale and cookies.

I would like something savory but simple.

Thanks Bunches

Rosaline G

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. You mean in a dish, right? Ginger is used very extensively in Asian cooking for example. It is always used as a spice. You can even make green onion ginger dipping sauce, which I like a lot:

    http://4.bp.blogspot.com/_1V3rDVgiJyg...

    It is simple. Ginger, scallion (green onion), oil and salt.

    1. Jerk seasoning is the first thing that comes to mind..I love fresh ginger in this dish. Also, a simple cucumber salad with them sliced, sliced scallions & finely grated ginger (use a microplane & put in freezer first to firm it up for easier grating). Make a simple vinaigrette with rice vinegar, a pinch of sugar, s & p. Toss together and refrigerate for a few hours for the flavors to meld.

      Other uses are orange ginger sauce for stir fry or glazing chicken, fish or pork. Add some grated to pancakes or waffle batter, grilled sesame ginger tuna or shrimp salad, keeping with the Asian theme. For a beverage, make ginger lemon or limeade by steeping sliced ginger for a simple syrup first. You said you wanted savory but you could use ginger in a pear compote or marmalade. And don't forget, ginger wrapped well freezes beautifully. Just use what you need and put back in freezer.

      1. I can suggest 2 savory recipes that are simple and quite fast.

        The first is a salmon stir firy. Peel 2-3 inches of ginger and chop into half inch cubes. Grind up in the food processor with some chopped chillies and a couple of bits of peeled garlic. Then take some skinned salmon steaks and chop them into 1 inch cubes, and stir fry in a wok with the ground up chilli & ginger mixture and a few splashes of soya sauce. I don't tend to add any oil, as the salmon produces enough oil. Yummy with either rice or new potatoes and a vegetable.

        The second is a chicken recipe. Saute chopped onions, then add minced garlic & again a few inches of ginger (peeled & finely minced). Add pieces of skinless cubed chicken breast and continue to stir fry till the chicken is cooked through. Then add yoghurt and heat through, and finally some ground almonds (to pull the separated yoghurt into a nice creamy sauce) just as you're turning off the heat. Serve with rice.

        1. I'd suggest that the OP needs to re-Google on slightly different search criteria. Ginger is used so extensively in recipes that she must be asking for something very restrictive to only come up with ale & cookies.

          Here's just one website:
          http://www.recipes4us.co.uk/Ginger%20...

          2 Replies
          1. re: Harters

            Agree with Harters. I was a bit astonished to read she only had come up with Ale and Cookies (although fresh grated ginger root, candied ginger, and ground ginger together are wonderful in cookies!)

            It's superb in things like a pot roast, chicken or pork stir frys, mixed with maple syrup as a marinade for salmon before grilling, in vinaigrettes, mixed in with mango, finely diced red bell peppers, and onions for a fruit salsa, mixed with butter and tossed with cooked carrots and green beans....lots of things.

            Some recipes using fresh ginger:

            http://homecooking.about.com/library/...

            1. re: Harters

              A site like www.supercook.com will generate recipes based on the ingredient list you input.

              My current favorite recipe using ginger is Stir-fried Roasted Eggplant, from Deborah Madison's Vegetarian Cooking for Everyone. It also contains scallions, garlic, tomato, and other seasonings and is versatile: omelet filling, topping for starches, bruschetta....

            2. first, i'd make chicken tikka! http://www.epicurious.com/recipes/foo...

              then i'd make some spinach, indian-style (palak paneer, saag, etc.) http://www.whats4eats.com/vegetables/...

              then i'd make thai ginger chicken http://importfood.com/recipes/gingerc...

              then i'd make ginger lemongrass soup from thailand http://events.nytimes.com/recipes/651...

              then i'd make creamy curried carrot-ginger soup http://www.oprah.com/food/Curry-Carro...

              1. Ginger ice cream! Use coins of fresh ginger and let them steep in warm milk for a while to let the ginger flavor permeate through. Then continue on with your recipe.

                1. I eat it straight, but then that's probably just me.

                  As to other uses ...

                  Try soup. Boil some yams (or sweet potato) with chunks of ginger in a vegetable broth. Garnish with a swirl of sesame oil and nori flakes.

                  Stir fry with Shitake mushrooms. Peel and julienne your ginger (into thick matchstick sizes) and stir fry with some julienned shitake mushrooms.

                  Use in poaching liquid when you poach eggs. It adds a fabulous dimension to your eggs and imparts to the yolk a sweetness not unlike vanilla custard.

                  2 Replies
                  1. re: ipsedixit

                    I thought I'd clicked onto the quinoa thread and was about to ask you to explain how you poach eggs in THAT...d'uh! I have a container of pickled ginger (the type that is served with sushi) and will try a little of that for poaching eggs. Since there is vinegar in it, it will do double duty. Thanks for the inspiration.

                    1. re: greygarious

                      Poaching eggs in quinoa?? Don't give me ideas ...

                  2. Ginger's in practically every Asian dish ever made. But beyond that, two unusual suggestions - grate some into a peach pie for a wonderful combination of flavors. AND - it is an incredible cure for nausea - slice or bruise some ginger in a cup of hot water and it relieves that icky feeling like magic.

                    1. In Chinese cooking there's the differentiation between young ginger and the de facto "old/mature" ginger, the former being more expensive, although I haven't used it for home use.

                      In Cantonese cuisine, you can finely dice or blend up scallions, grate or really finely chop up ginger, add some oil and salt to mix it up together, and it makes a fantastic dip sauce for poached or steamed chicken. Usually you can ask for a small container of that sauce at your Chinatown BBQ/deli place, and sometimes they charge for it. It is also a supreme dip sauce to be used with soy sauce chicken (and Hainan chicken rice too).

                      6 Replies
                      1. re: K K

                        K_K,

                        I agree with the young gingers. They are great stuffs. Too bad, I don't see them much anymore. I used to get them all the time in Bay Area.

                        1. re: Chemicalkinetics

                          They have it in summer in Manhattan Chinatown, if you're anywhere near.

                          1. re: buttertart

                            Good to know. I find young ginger all the time in SF Chinatown and couldn't find them in say Oakland Chinatown or Philly Chinatown.

                            1. re: Chemicalkinetics

                              That surprises me about Oakland, I'm sure they had it when I used to live out there.

                              1. re: buttertart

                                Hi Butter,

                                I think there might have been some, but I were not lucky enough to find them. I even asked them about baby gingers and the Oakland Chinatown stores owners said that the baby gingers were not in season, yet I saw them in SF Chinatown in the same week. had even seen them in the Asian Supermarket Ranch 99 - if rarely.

                                1. re: Chemicalkinetics

                                  It's one of those things you have to be looking for to find, it seems to me - you don't just stumble across it.