|
Ginger is the root of many good things. Ancient Greek, Roman, Indian, Persian and Chinese cultures had a fondness for its culinary and medicinal properties. Ginger was a hit in medieval Europe, too. Although ginger is technically a rhizome rather than a root (which means it is a tuber that grows horizontally under the ground), its name comes from the Sanskrit word for ``horned root.'' Along with its qualities as a seasoning and meat tenderizer, ginger has been lauded as an anti-nausea and cold remedy, digestion aid and aphrodisiac. Ginger comes in many forms and can be found in everything from drinks to dessert. Chef Jimmy Voss, who sometimes travels with and cooks for the rock group the Dead (and its predecessor, the Grateful Dead), learned about some of ginger's curative properties from a surprising source. ``The last time I was called to cook on the road, Stevie Winwood was opening for the Dead. He came in and wanted some ginger water,'' Voss said. ``I sliced some ginger, and simmered it in a pot, like tea. It cleared up his voice before a show.'' GINGER BEEF 1 lb. flank steak, partially frozen, then sliced on the diagonal into thin strips 4 tbsp. plus ½ tsp. vegetable oil, divided 1 tsp. soy sauce, divided 1 tbsp. plus ½ tsp. cornstarch, divided 1 ½ tsp. salt, divided (see note) 20 matchstick-size strips peeled fresh ginger (from about a 3 ½-inch piece of ginger) 10 cloves garlic, peeled and thinly sliced 1 (14.5-ounce) can straw mushrooms, drained 1 lb. snow pea pods, strings removed 1 cup unsalted chicken broth (see note) Hot cooked rice Toss steak with ½ teaspoon oil, ½ teaspoon soy sauce, ½ teaspoon cornstarch and ½ teaspoon salt. Mix remaining 1 tablespoon cornstarch with 6 tablespoons of water; set aside. Place a wok or large skillet over high heat. Heat 2 tablespoons oil in wok. Add steak; stir-fry until cooked medium-well. Remove steak from wok; set aside. Pour the remaining 2 tablespoons oil into hot wok. Immediately add ginger, garlic, mushrooms, pea pods, remaining 1 teaspoon salt and remaining ½ teaspoon soy sauce. Stir; add chicken broth. When broth boils, return steak to wok. Stir cornstarch mixture; add to wok. Cook, stirring, until broth returns to a boil and thickens slightly. Serve immediately over rice. Note: If you use salted broth, you may want to omit the salt. By Elizabeth Freeman Knight Ridder Newspapers Posted on Wed, Mar. 17, 2004 http://www.ohio.com/mld/beaconjournal/living/8205743.htm |
 |