I absolutely love Ginger. It has like a mood altering sort of anti-depressant sort of thing for me. Here is a link to the best ginger dressing that I have ever tasted.
Peel ginger by scrapping it with the back of a spoon. Use a carrot grater to mince it. Seal it tightly in a freezer save bag and freeze it. Take it out next time you want to use it and repeat until you are down to nubs, then buy another.
Wait a second. Let me stand and sniff a little bit.
Okay, so I've been working on a ginger stir fry sauce of my own for most of a year. I have it tasting just about right for us. Husband loves it. The problem is that I want it to thicken up. The amount of cornstarch stated in this recipe thickens into a lovely smooth sauce for some "Asian" recipes, but it is too thin for some foods. The amount of liquid already present, the types of foods used, all affect the thickening of this sauce. Still tastes really good.
There are so many purchased sauces available and most taste good. But they are expensive and what's really in them?
This sauce suits our taste and I'm satisfied that I understand the ingredients. I measure out the ingredients in a measuring jar and have it waiting for me.
Stir Fry Sauce
1/4 t. fresh minced ginger
3 T. soy sauce
1/4 c. white wine
1 c. water or beef broth
1 1/2 t. hoisen sauce
1 1/2 t. corn starch
1/2 t. Asian sweet chili sauce, optional