When we were growing up, we remember our grandmothers having a stash of ginger sweets. It was a flavor that became associated with an older generation. Yet, ginger, with all its zing, deserves to be included way more in our cooking. Here are 3 ways to make the most of the root.
Stir-Fries
Ginger is a classic ingredient in Asian cuisine. Sharp and bold, it adds a depth of flavor and a bit of heat. Ginger goes well with almost any protein — chicken, beef, pork, and tofu. Slice the root into matchsticks and fry them with the other ingredients. If you’re concerned that the flavor will be too strong, the heat from cooking should mellow it out.
Ginger Crisp
Fall is on its way and that means that warm puddings are just around the corner. Apple crisps are elevated with the inclusion of fresh or dry ginger, and other fruits are not exempt. If you can’t wait until the weather turns cooler, grab some peaches and make a summery version of the ginger pud.
Ginger Ice Cubes
One way to get the most out of ginger this summer is by turning it into ice cubes. Freeze some ginger juice in an ice cube tray and then pop the blocks into anything from lemonade to teas. Have we mentioned how well they work in cocktails?
