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.