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Tonight I made some killer pork egg rolls and chicken / veggie stir fry with sticky rice and it reminded me of this great trick I wanted to share. I love the flavor fresh ginger adds to asian food, but I never use the whole root…and hate to waste it. Here’s a great way to store ginger for months.
Peel the ginger and cut into 1 inch chunks. Put in a ziplock baggie and freeze. When you want to add some ginger to any dish, pull a chunk out the freezer and with a hand grater, grate the ginger right into the food while it’s cooking. Yummy!