root ginger


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root ginger

n
(Cookery) the raw underground stem of the ginger plant used finely chopped or grated, esp in Chinese dishes
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5kg in total 1 large onion, finely chopped 1 medium- strength green chilli, de- seeded and finely chopped 2 cloves garlic, crushed 50g fresh root ginger, grated 2tsp Cooks' Ingredients curry powder 250ml white wine vinegar 200g granulated sugar Method Slice the mangoes on either side of the flat stone.
1 In a large bowl mix together 90ml (6 tbsp) runny honey, 1cm ( 1/2 in) piece fresh root ginger, peeled and finely chopped, 1 garlic clove, peeled and finely chopped, 30ml (2 tbsp) soy sauce, 1.
2 lbs of British tomatoes; 1 inch piece of root ginger, peeled; juice of one lime; 20g fresh coriander, finely chopped; 1 tsp caster sugar; salt and black pepper.
INGREDIENTS: 1tbsp rapeseed oil 2 garlic cloves, crushed and finely chopped Knob of fresh root ginger, peeled and grated 1 red chilli, deseeded and finely chopped 200g raw tiger prawns, shelled and deveined 1tbsp Shaohsing rice wine or dry sherry 1 x 225g can of water chestnuts, drained 1tsp chilli bean paste 1tbsp runny honey 1tbsp low-sodium light soy sauce 2 spring onions, cut on an angle into 1cm slices, to garnish METHOD: 1.
5cm piece of fresh root ginger, peeled and grated 1tsp mild cayenne pepper 400g diced chicken breast 200g brown basmati rice 2tsp turmeric 2tbsp coconut or sunflower oil 1 red pepper, deseeded and chopped 200g peeled and deseeded butternut squash, cut into bite-sized chunks 200ml coconut milk 200ml reduced-salt chicken stock 1 heaped tbsp tomato puree Juice of 1 lime A handful of chopped coriander leaves (optional) Green vegetables, to serve METHOD 1.
Chicken and mango stir fry Serves 4 Ingredients 1 bunch spring onions a small nugget of root ginger 1 garlic clove 1 ripe mango 450g boneless skinless chicken breast 4 tbsp vegetable oil 350g bag of fresh stir-fry vegetables 3 tbsp soy sauce 1 tbsp sweet chilli sauce rice or noodles, to serve Method 1.
2ltr water 2 medium onions, diced 6 garlic cloves, diced 5cm piece of fresh root ginger unpeeled (if organic), thinly sliced 20 cherry tomatoes, halved 3tbsp tamarind paste A big pinch of black or white pepper 3-4tbsp fish sauce (nam pla) 400g green beans, tops trimmed 400g pak choi, leaves and stalks roughly chopped 2 whole fresh red chillies 400g spinach METHOD: 1.
My sister grew it from a piece of root ginger and it is now about 8ins tall.
2cm piece of root ginger, peeled and grated 4 garlic cloves, crushed 1 tsp ground coriander 1 tsp ground cumin 1/4 tsp ground cinnamon 3 tbsp dark soy sauce 1 tsp turmeric 1/4 tsp sweetener 4 kaffir lime leaves, stems discarded 100ml light coconut milk 200ml boiling vegetable stock 1 lemongrass stalk, outer leaves removed, roughly chopped Boiled thai fragrant or jasmine rice, to serve 1First put all the curry paste ingredients in a food processor and blend until smooth.
Following the advice to arrive ten minutes before the appointment, I was served an invigorating cup of cold root ginger tea and assigned my therapist, Nerie.
2 YOU can buy capsules of it to swallow in a drink or you can just grate some fresh root ginger into a mug of hot water.
12 large chicken drumsticks, skinned Lime halves, to serve For the marinade: 2cm piece root ginger, peeled and grated 2 garlic cloves, peeled and grated 2 tsp Chinese five-spice powder 6 tbsp soy sauce 3 tbsp tomato puree Finely grated zest and juice of 1 orange 2 tsp sesame oil Make three or four cuts in the chicken flesh with a sharp knife and place the drumsticks in a ceramic bowl.