Ginger and wine are two ingredients called for in most of my recipes. Ginger is highly perishable and always gets lost among the various vegetables in my refrigerator. To save time and money, I decided to combine ginger and wine in a glass jar with a tight-fitting, non-corrosive lid. Stored on the refrigerator door shelf, I know exactly where to find ginger and wine whenever I need them.
Fresh ginger, peel, wash, pat dry and slice thinly
Pale dry sherry, sake or rice wine
Place sliced ginger in a non-corrosive container (I prefer a glass jar) with a tight-fitting, non-corrosive lid. Cover with sherry, sake or rice wine. Keep refrigerated.
NOTE: Cooking sherry, cooking wine and rice wine sold in food markets contain salt. Check the label.
NOTE: Do not cook with wine? No problem. Just use a few slices of fresh ginger and ignore the wine.
KITCHEN HINT: Ran out of ginger wine? Not to worry. Just add the amount of wine called for in the recipe and a few slices of fresh ginger.
USING GINGER FROM GINGER WINE
1. Add a few slices to the stockpot when making broth
2. Add a few slices to the stew pot
3. Add 1, 2 or more slices to the oil when stir-frying vegetables
4. Put a few slices at the bottom of the roasting pan when making a roast
5. Put a few slices in the cavity of a whole chicken before roasting
You can use a vegetable peeler or a paring knife to peel ginger. You can also use a teaspoon as in the photo at right.
Copyright © 2011 by Norma Chang