Thank goodness ginger is medicine.
For weeks, the newsroom sounded like a hospital ward. Endless wheezing, coughing and sniffling muffled the clicking of computer keyboards.
So Martin Yan’s words jumped from the pages of his 1995 book “Culinary Journey Through China.” Yan says the Chinese believe that ginger can suppress a cough and improve memory at the same time.
With lots to gain (if I could only remember what), and nothing to lose, I brewed a pot of oolong tea laced with thin slivers of fresh ginger and a teardrop of honey. The ginger gave the tea a spicy, almost peppery aroma and a clean, soothing taste reminiscent of cloves, citrus or mint. (The tea sent warm messages of well-being right down to my toes.) The aftertaste had a warming bite.
Thank goodness ginger is delicious.
I hungered for Yan’s three-ginger beef, positioned on the cookbook page next to the treatise on ginger as medicine. It’s a stir-fry with three different forms of ginger: fresh, crystallized (cooked and sugarcoated) and pickled (cured in salt, vinegar and a sugar solution). A delectable, triple-dose cure served over steaming rice.
Ginger’s culinary possibilities are almost infinite.
FORMS OF GINGER
A rhizome that grows just below the surface of the soil, ginger looks like hard, shiny knoblike fingers. There are two types: traditional mature ginger and young (or new) ginger.
– Traditional mature ginger: It has tan to light beige skin and creamy to pale golden flesh. Avoid ginger that is dry or shriveled.
– Young (new) ginger: It has soft, translucent skin with a pink tinge. It’s usually available in spring and early summer in Asian markets. If you can’t find it, you can substitute traditional mature ginger, but because young ginger is milder (not very hot and a lot less fibrous), use a little less of the traditional ginger. And remember, all fresh ginger mellows when it cooks a long time.
– Crystallized (candied) ginger: Slices of fresh ginger are candied and coated with sugar. They have a sharp, spicy-sweet taste and are delicious chopped and sprinkled over ice cream or served as an accompaniment to fresh fruit. It keeps indefinitely, well-sealed, at room temperature.
– Preserved ginger: Pieces of ginger preserved in a sugar-salt mixture. Used primarily in confections and desserts. It’s found in Asian markets and some specialty supermarkets.
– Red pickled ginger: This is thin strips of ginger cured in salt, vinegar and sugar solution. It’s tangy, sweet and bright red. It’s sold in refrigerated jars and plastic tubs at some supermarkets and Asian markets.
– Dried ground ginger: This has a very different flavor from fresh ginger. Dried ginger is wonderful in savory dishes such as soups and is the primary flavor in gingerbread and gingersnaps. If possible, don’t use as a substitute for fresh. But if you can’t find fresh ginger, substitute 1/4 to 1/3 of the measurement with ground (for 1 tablespoon fresh use a rounded 1/4 teaspoon of ground).
– Stem ginger in syrup: These are chunks of ginger in water, sugar and corn syrup. They add a sweet yet slightly spicy bite to desserts such as cookies, cakes and frostings.
STORING FRESH GINGER ROOT
There are several ways to store ginger.
– If you wrap unpeeled ginger tightly in plastic wrap, it can be stored in the refrigerator for up to a week or frozen in a freezer bag for about 2 months, according to “The Food Lover’s Companion.” When you want to use the frozen ginger, slice the size piece you need, peel it and then grate it.
– Another idea is to place a piece of cut, peeled ginger root in a glass jar with an airtight cover. Pour enough of your favorite sherry (not cooking sherry), Madeira, gin or other alcohol to cover. Replace the lid and refrigerate up to 3 weeks. The alcohol will take on some of the ginger flavor. This makes a wonderful flavored liquid for adding in small amounts to stir-fries, soups, sauces or stews.
Cutting it up
Some chefs advise you to peel ginger, others say it really doesn’t make a flavor difference, just a visual one.
To cut ginger into thin strips (julienne), thinly slice it and stack the slices (a few at a time) and cut them into matchsticks. To chop the ginger, gather the julienne strips and cut them crosswise into a fine dice. To grate ginger, use the fine holes on a grater, or a miniprocessor.
10 QUICK GINGER IDEAS
Here are some fast ways to use ginger in everyday dishes.
1. Ginger dipping sauce: A basic sauce used fordipping Asian pot stickers (dumplings), cooked shrimp or sauteed scallops. Or pour it over cooked rice or warm Asian noodles and garnish it all with chopped cilantro. Also, pour it over tender-crisp cabbage or grilled eggplant.
Combine 1/3 cup soy sauce, 3 tablespoons rice vinegar, 2 tablespoons water, 1 tablespoon sugar and 2 tablespoons minced fresh ginger in small bowl for sauce.
2. Ginger vinaigrette: This is a spicier, chili-fied sauce that’s great drizzled on broiled or grilled fish, chicken or steak. Or use it as a dressing for seafood salad. Also, try it as a marinade for flank steak (ginger contains protease, a protein-digesting enzyme that tenderizes the meat); reserve 1/4 cup of the marinade to pour on top of the cooked steak, and marinate the steak in a non-reactive pan for 2 hours in the refrigerator. Grill it to the desired degree of doneness, discarding the marinade used with the raw meat.
Combine 3/4 cup canola or vegetable oil, 1/2 cup fresh lime juice, 1/4 cup Asian sesame oil, 1/4 cup soy sauce, 3 tablespoons minced fresh ginger, 4 thinly sliced green onions and 1 jalapeno chili (finely minced, with seeds and veins removed) in medium bowl.
3. Ginger butter: Keep this tasty butter in your freezer and cut off a nub as needed. Place a small amount on top of broiled or grilled fish, steak, chicken or cooked vegetables. The heat of the food will melt it.
Melt 2 tablespoons butter in small saucepan on low heat; add 2 tablespoons minced garlic and cook 2 minutes. Cool. Place 1/2 cup (1 stick) butter in food processor fitted with metal blade; process until smooth. With motor running, add garlic mixture, 1 tablespoon minced fresh ginger, 1 teaspoon lemon juice and ground black pepper to taste. Place mixture on wax paper and roll into a log; seal in plastic wrap and freeze.
4. Ginger-mint pesto: Jazz up broiled lamb chops or sliced lamb roast with a dollop of tasty pesto.
Combine in food processor fitted with metal blade: 1 cup fresh mint leaves, 1/4 cup olive oil, 2 tablespoons toasted pine nuts, 2 teaspoons minced fresh ginger, 1 clove garlic and pinch of sugar. Process mixture until finely minced; season with salt and pepper to taste.
5. Ginger carrots: This is a great make-ahead dish. You can use the baby, already-peeled carrots sold in plastic bags. Cook carrots in advance, refrigerate, and heat just before serving.
Melt 2 teaspoons butter or margarine in large saucepan over medium-high heat. Add 2 tablespoons ginger jelly (such as Robertson’s Ginger Preserve) and 1/2 teaspoon minced fresh ginger. When jelly melts, add 4 cups cooked carrots and increase heat to high. Cook carrots, tossing frequently, until hot.
6. Ginger-tomato pasta sauce: Cook 1 tablespoon minced fresh ginger in 1 teaspoon olive oil over medium heat until ginger is softened, about 3 minutes. Add 3 cups prepared tomato-based pasta sauce. Cook mixture until heated and toss with cooked pasta. Garnish with minced parsley.
7. Grilled pineapple with ginger: This makes a great side dish or garnish with pork, poultry or game.
Peel fresh pineapple and cut it into half-inch slices. Combine 3 tablespoons minced fresh ginger and 2 tablespoons rice vinegar. Spray large skillet with non-stick spray; heat on high heat. Add slices in a single layer and cook 4 minutes per side. Place cooked slices on platter and top with ginger mixture and minced cilantro to taste.
8. Gingerly spiced chicken soup: For a tangy chicken soup, mix 6 cups chicken broth with 1 tablespoon minced ginger, 2 seeded and diced tomatoes, freshly ground black pepper to taste and dash of hot-pepper sauce; simmer 20 minutes. Garnish soup with chopped cilantro or parsley or thinly sliced green onions, if desired.
9. Sweet ginger dreams: Garnish each serving of your favorite vanilla ice cream or creme brulee with a little minced crystallized ginger.
10. Stir-fries with ginger: Fast, one-dish wok dinners rely on the flavor boost of fresh ginger. Add up to 1 tablespoon grated or chopped ginger to favorite stir-fries, whether they are seafood-, poultry- or meat-based.
DANNY KAYE SHRIMP
Preparation time: 25 minutes
Cooking time: 3-4 minutes
Yield: 3 main-course servings
Danny Kaye was an excellent cook, especially when it came to Chinese cuisine. This version of his spicy shrimp stir-fry is adapted from “Chopstix,” by Hugh Carpenter and Teri Sandison. It can be served chilled as an appetizer or hot as an entree.
1 pound medium to large shrimp, in shells or shells removed
2 tablespoons vegetable oil
4 cloves garlic, finely minced
1 tablespoon finely minced fresh ginger
2 teaspoons grated or finely minced orange peel
4 small chilies, such as jalapeno or serrano, stems removed, finely minced
Dry sherry, sesame oil to taste
Pinch sugar
1. Using scissors or thin paring knife, cut along top of shrimp to expose vein. Rinse out vein.
2. Combine vegetable oil, garlic, ginger, orange zest and chilies. Place wok over high heat. When hot, add oil mixture and stir-fry a few seconds. Add shrimp, stir and toss until shrimp turn pink (a few scorch marks are fine). Shrimp are done when firm to the touch.
3. Add splash of sherry; drizzle sesame oil on top and add sugar. Taste and adjust seasonings. Transfer to heated platter or plates, if serving hot.
Nutrition information per serving:
Calories …..205 Fat …………10 g Cholesterol .. 180 mg
Sodium … 210 mg Carbohydrates .. 8 g Protein …….. 21 g
THREE-GINGER BEEF
Preparation time: 25 minutes
Cooking time: 3-4 minutes
Yield: 4 servings
Adapted from Martin Yan’s “Culinary Journey Through China.”
Marinade:
2 tablespoons oyster sauce
2 teaspoons cornstarch
3/4 pound flank steak, thinly sliced
Sauce:
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons chopped red pickled ginger, see note
1 1/2 teaspoons plum sauce
1 tablespoon each: dark soy sauce, chopped crystallized ginger
2 teaspoons sesame oil
1/2 teaspoon sugar
Stir-fry:
Vegetable oil
2 tablespoons julienned young ginger, see note
1/2 cup pineapple chunks
1 teaspoon cornstarch dissolved in 2 teaspoons water
Three-ginger beef
1. For marinade, combine oyster sauce and cornstarch in a bowl. Add beef and stir to coat. Let stand 10 minutes. For sauce, combine water, vegetable oil, pickled ginger, plum sauce, soy sauce, crystallized ginger, sesame oil and sugar; set aside.
2. Place wok over high heat until hot. Add oil, swirling to coat sides. Add beef and stir-fry until barely pink, about 2 minutes. Add young ginger and stir-fry 30 seconds.
3. Add pineapple and sauce; heat to boil. Add cornstarch mixture and cook, stirring, until sauce boils and thickens.
Note: Oyster sauce, sesame oil and plum sauce are sold in the Asian sections of most supermarkets. If you can’t find young ginger, substitute about 1 tablespoon regular ginger.
Nutrition information per serving:
Calories …. 285 Fat ………… 16 g Cholesterol .. 45 mg
Sodium … 690 mg Carbohydrates .. 16 g Protein ……. 19 g
TRIPLE GINGER CAKE
Preparation time: 35 minutes
Cooking time: 30-35 minutes
Yield: 10 servings
This layer cake, developed in the Tribune test kitchen, veers away from the traditional molasses-heavy gingerbread, emphasizing the flavors of ginger instead. Three forms of ginger are used.
Cake:
2 1/2 cups sifted all-purpose flour
2 teaspoons ground coriander
1 teaspoon each: baking soda, ground cloves, ground cinnamon
1/2 teaspoon each: baking powder, salt
1/2 cup (1 stick) unsalted butter,softened
1/4 cup each: packed light brown sugar, granulated sugar
1/2 cup light corn syrup
2 large eggs
1/4 cup peeled, finely minced fresh ginger
3/4 cup hot water
1/2 cup buttermilk
Frosting:
2 cups whipping cream
3 tablespoons confectioners’ sugar
1/2 teaspoon ground ginger
Chopped crystallized ginger for decoration
1. Heat oven to 350 degrees. Sift together flour, coriander, baking soda, cloves, cinnamon, baking powder and salt. Set aside.
2. Beat butter and sugars together in bowl of electric mixer until creamy, 2 to 3 minutes. Add corn syrup; beat until well blended. Beat in eggs, one at a time, beating well after each. Add fresh ginger. Alternately add flour mixture with water and buttermilk, beating after each addition, ending with flour mixture.
3. Divide batter evenly between two greased and floured 8-inch round cake pans. Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool 10 minutes in pans; turn out onto wire rack. Cool completely.
4. Whip whipping cream in bowl of electric mixer until soft peaks form. Add confectioners’ sugar and ground ginger. Beat until stiff peaks form. Frost cooled cake. Decorate with chopped crystallized ginger. Store refrigerated.
Nutrition information per serving:
Calories … 470 Fat ………… 28 g Cholesterol .. 135 mg
Sodium .. 325 mg Carbohydrates .. 50 g Protein ……… 6 g
