Gingerholic drool

David Hare-Scott said:

[snip]
The new season's ginger has arrived here. It's a pale yellow-green with
pink on the edges. The skin is almost transparent and rubs off, the texture
is like a fresh firm apple, only finer grained, and the juice drips out.
The aroma is just wonderful. The flavour is pungent without being harsh and
sweet with no sugar. [snip]

Lucky you. There doesn't seem to be a season at the stores I go to,
but now and then some will show up as good as you describe. When it
does, I make Ginger Beef.

Thinly slice good beef -- NY strip is a good cut for this special dish.
Thinly slice white onions. Thinly slice a lot more ginger than you'd
normally use -- think of it as an ingredient, not just a flavoring.
Marinate the beef in soy and rice wine (or dry sherry) while you
stirfry the onions and some of the ginger in peanut oil in a hot
pan/wok. Add the rest of the ginger when the onions are about a minute
away from being done to the point you like them. Then turn the heat up
to its highest setting and add the beef. Stirfry just until beef is
barely done -- it does not have to be brown on all sides. That's it.
Add a tiny bit more soy and wine only if the dish is dry.

The alternative is to skip the onions. Use a bunch of scallions
instead, sliced about 1" long. Heat pan and oil on high, add ginger,
then beef, then scallions. -aem

On Fri, 17 Mar 2006 21:55:24 +0100, jake <[email hidden]>

Quoted message said:

But I recently discovered that It freezes really well AND can
be used straight from the freezer (easier to chop even when frozen). So
now, when the skin isn't tough, I freeze it unpeeled right after buying
it. And use it as needed from the freezer.

This is good to know!

I've gotten in the habit of picking up a small chunk every time I'm in
the grocery store. The stuff I get here isn't bad - nice and juicy and
no brown spots. But if I leave it in the fridge for longer than a week
it starts to suffer.

Do you grate it or chop it? I can't use ginger chopped/sliced because
my husband doesn't like it, and can taste it when it's in chunks. I
only grate it.

Jo Anne

Jo Anne Slaven said:

On Fri, 17 Mar 2006 21:55:24 +0100, jake <[email hidden]>

Quoted message said:

But I recently discovered that It freezes really well AND can
be used straight from the freezer (easier to chop even when frozen). So
now, when the skin isn't tough, I freeze it unpeeled right after buying
it. And use it as needed from the freezer.

This is good to know!

I've gotten in the habit of picking up a small chunk every time I'm in
the grocery store. The stuff I get here isn't bad - nice and juicy and
no brown spots. But if I leave it in the fridge for longer than a week
it starts to suffer.

Do you grate it or chop it? I can't use ginger chopped/sliced because
my husband doesn't like it, and can taste it when it's in chunks. I
only grate it.

I do both, it depends on the dish.

Quoted message said:

Jo Anne