I'm looking at a stir-fry recipe from How to Cook Everything. It calls for 2 tablespoons garlic and 1 tablespoon ginger, peeled and grated. The garlic and the ginger go into the wok at the beginning of the cooking process.
What I don't understand is why Bittman thinks the ginger ought to be grated. It takes me more time to grate than it would for me to finely chop it. And every time I grate ginger I end up with a soggy product that inevitably has one or two long fibers in it, which isn't something I want to encounter in my stir fry.
Am I missing something?
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