The pungent, distinctive smell of fresh ginger is worth the time it takes to grate it and use it. Ginger looks like an alien root mass and is readily available year-round in your grocer’s produce department. Choose firm roots (actually, they’re rhizomes) and skip anything wrinkly or moldy. To make sure your ginger is fresh, break off one of the little knobs—it should snap audibly.
Here’s today’s TRICK:
No need to peel ginger before grating it, just make sure you wash it well. Those little papery thin pieces of peel won’t even faze the most suspecting critic!
And here’s a TIP:
Did you know you could always freeze whole ginger if you’re not going to use it up (don’t grate it first)? Just keep it in a freezer-quality, zipper-topped bag. Take it out, grate what you need and throw it back in the deep freeze! Yes, it’s that easy!
And your RECIPE:
Mushroom and Beef Lettuce Wraps
- 1 pound lean ground beef
- 2 cloves garlic minced
- 1/4 cup chopped onion
- 1 cup chopped mushrooms
- Sea salt and freshly ground black pepper to taste
- 1/4 cup low sodium beef broth or use homemade bone broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced fresh ginger
- 1 tablespoon coconut aminos
- 1/2 teaspoon dried thyme
- 1/4 cup chopped green onions
- 8 large butter lettuce leaves
- In a large skillet over medium heat, add beef, garlic and onion. Cook for 10 minutes until beef is cooked through. To the skillet, add the next 7 ingredients (mushrooms through dried thyme). Stir and cook until vegetables are tender. To the skillet, add the green onion and spoon into lettuce leaves. Serve warm.
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