ginger
姜· jiang
aromatic
Taste & Role
🍯 Sweet
The other half of the aroma base; cuts richness and removes gaminess from proteins.
What it is
Ginger in Chinese cooking is usually sliced or julienned, not grated — the larger pieces perfume the oil, then can be eaten around or enjoyed as a vegetable themselves. Older ginger (thick skin, fibrous) is for braises; young ginger (thin skin, tender) can be stir-fried and eaten whole.
Nutrition
per 100 g- Calories
- 23 kcal
- Protein
- 3.15 g
- Total fat
- 0.64 g
- Carbs
- 2.65 g
- Fiber
- 1.6 g
- Sodium
- 4 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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