We found it at the Farmer's Market last week. I described to the girls what I thought ginger root might look like and told them to hunt for it as we passed each booth. We found our cucumbers, tomatoes corn, peaches, Boston Bibb lettuce, zucchini and squash... but no ginger root. Finally, after circling the entire market, we found it, right next to the booth where we started. Maya spotted it again today in the grocery store, and I was a little proud.
I was surprised by the almost citrus-y aroma of the cut ginger. It has quite a strong flavor in the dish, especially when you bite into a whole piece of it. The root that we bought cost less than a dollar and I only used about an eighth of it tonight. I think we'll have to look for some more recipes with fresh ginger.
- 1 three-inch piece fresh ginger, peeled and cut into 1/8-inch-thick matchsticks (1/2 cup)
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 cup sliced scallions
1. Soak ginger in cold water 10 minutes; drain.
2. Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
3. In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.
4. Serve over rice noodles, or chinese noodles, or rice.
Thank you, Martha Stewart for a lovely dinner.