Randy Mayor; Jan Gautro
2 servings (serving size: 1 3/4 cups)

In this recipe, fresh ginger is combined with salt then sits for five minutes. The salt draws out some of the ginger juice, making it drier, which is better for stir -frying; it also decreases the ginger's pungency.

How to Make It

Step 1

Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl.

Step 2

Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mixture, snow peas, and chile, and stir-fry 2 minutes. Add tofu; stir-fry 1 minute. Add onions and soy sauce; stir-fry 2 minutes.

Ratings & Reviews

rstarrlemaitre's Review

June 12, 2013
Exquisite ginger in this dish - I've never prepared it with the sea salt draining method before. The bird chile is fiery, so a little goes a long way, but pairs perfectly with the tender shiitake and tofu. A smooth silky sauce. Served over long-grain rice.