If you’ve never used fresh ginger, do yourself a favor and buy a hunk of it at your local grocery. Don’t get me wrong. Ginger in all its forms is one of my favorite spices. But if you want to make a “rock your world” stir fry or jerk chicken, add incredible depth to your gingerbread or make ginger simple syrup for fancy desserts, you need the real stuff.
But first, you need to know how to peel fresh ginger. It is a knarly root, with crevices and corners that defy the quick-and-easy carrot peeling approach that you have probably already mastered. And that’s where my latest video tip can help.
How to Peel Fresh Ginger
If you are looking for ideas on how to use fresh ginger, check these out:
- Ginger beef, corn with red pepper, and garlic eggplant (3 recipes, all of which use ginger)
- Stir-fried shrimp
- Chinese Burmese Chili Chicken
Later this week, I’ll post my adventures making candied or crystallized ginger. You can eat it straight or find endless ways to use it in baking and beverages. For example,
Hope I’ve inspired you to experiment with fresh ginger. I look forward to hearing from you on how you use fresh ginger – after you’ve peeled it!