Spied a new recipe while in waiting room at docs

That looks delicious Denise. I love Chinese food. Chicken, asparagus, and the mushrooms always taste great together. I looked at the recipe. Only thing I would change is the use of powdered ginger. I like the flavor of fresh ginger better.
 
Funny you mention that as I was told earlier today you can actually "freeze" ginger. Then grate it while frozen, into your recipes. That would be way better. Thanks Lois:)
 
I didn't know you could freeze ginger Denise. That's a good tip. Thanks for sharing. I use a little here and a little there... then before I know it, my ginger is getting moldy. That tip will save me some money.
 
Thanks Denise:
I freeze ginger all the time and have been doing that for years...
Just grate the frozen ginger into the food and the taste is entirely different than that powdered stuff..
I wrap the frozen ginger in saran wrap in the freezer, peel and all and grate it peel and all..... Washed first and dried before freezing of course.....

I wok often with B/S chicken breasts cubed and marinated in a honey-garlic sauce (VH) and then use the sauce in the wok...

Now, asparagus is a vegetable we up here can't get very often..
I use broccoli florets instead..


WOK WITH ME AND KEEP WOKING !!!!!!!!!!!!!!!
 
i_am_Lois said:
I didn't know you could freeze ginger Denise. That's a good tip. Thanks for sharing. I use a little here and a little there... then before I know it, my ginger is getting moldy. That tip will save me some money.
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That was me too Lois, my vegies go bad if I buy too much, just for me you know. And so freezing the ginger is going to be good for me. I've already tried the bottled ground I got, but I don't much like it ;) denise
 
rkunsaw said:
That recipe looks delicious, NWLady. Just in time too, I picked our first few stalks of asparagus yesterday. We had them in a salad.
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Oh man, now that would be my kind of asparagus!! Let me know if you go for the recipe and how it turns out! I liked the idea of the soy with honey. Never thought of that one;) denise
 
Steve said:
Thanks Denise:
I freeze ginger all the time and have been doing that for years...
Just grate the frozen ginger into the food and the taste is entirely different than that powdered stuff..
I wrap the frozen ginger in saran wrap in the freezer, peel and all and grate it peel and all..... Washed first and dried before freezing of course.....

I wok often with B/S chicken breasts cubed and marinated in a honey-garlic sauce (VH) and then use the sauce in the wok...

Now, asparagus is a vegetable we up here can't get very often..
I use broccoli florets instead..


WOK WITH ME AND KEEP WOKING !!!!!!!!!!!!!!!
Click to expand...

This sounded soooooooooo good, and yes, can't agree more on the powder crud, yuk:( I'm going to try your recipe as well!! Thank you much, denise;)
 
Denise, I finally got around to making this recipe. It was soooo good. Thanks for posting it.:thankyou: I used powdered ginger but will start freezing it from now on. My wife loved it so much she wants me to do all the cooking. Hah, once or twice a week is enough for me.
 
Larry, good to see you here! :love_heart: We were worried about you and your wife due to the tornados in Arkansas. Hope all is well, and you didn't have any damage.
 
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