|Not this Ginger....|
|....but this Ginger|
I was using ginger a lot in my cooking a couple years ago because it is in so many Asian recipes and I LOVE Asian food. Ginger is also used a bunch in "whole food" cooking, which I was doing a couple of years ago. However, this year I kinda stopped buying it and wasn't using it in dishes. I think it may be because I have so many go-to recipes now that I just plain forgot to add ginger. It wasn't part of my main shopping list.
Alas, I used a recipe two weeks ago and lo and behold it called for ginger. I realized I had missed ginger....a lot. I also learned a new way of cooking it....when you are cooking/frying your onions at the beginning of a recipe, throw in the ginger. It will be crunchy and delicious by the time you are done!
Now I am using ginger in so much food (stir fry, veggie dishes, sushi). I am sure my digestive system loves it.
Here is a helpful hint if you want to use ginger. Buy a big tuber (that is what they are called) and cut it up into various sizes then stick it in a baggie and put it in the freezer. It will last FOREVER. When you want to use it, take out the size piece you want, peel it (one side may have a little freezer burn but just cut/peel that off), cut it up and perfect. You have ginger that is in great shape and didn't go bad after a week of buying it.