I prefer Ginger root for stir fries. I store my ginger root in a zipper bag in my freezer. When I want the ginger I just remove the end skin and grate the frozen root over the pot. It goes through the fine grater and sprinkles over the surface. No clumping. I return ginger in bag to the freezer.
This keeps well. I use it in Ginger tea and ginger cookies. I use it often and there is much less waste. I like big round roots . Easier to handle.
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I peel the fresh ginger, wrap it up in cellophane in big pieces, and then when I need it, I just GRATE some of the fresh stalk into the pan. This works very well. I always used to let the fresh ginger ROT by mistake. I heard this from Doctor Zorba Pastor on Your Health (Radio Show)
Fresh Ginger is wonderful in asian dishes and stir fry, and it packs a delicious taste which I love especially in peanut sesame noodles.
A great tasty substitute for oil when doing stir fry or browning meat
My husband likes to take 1/2 to 1 whole onion and slowly cook it until it is translucent and there is a good amount of fluid. We like to use his "onion juice" for stir-fry and for browing meat. It tastes great and adds no fat!
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