Comments on: Garlic & Ginger Stir-fry

By: KristinAthena

KristinAthena — Mon, 08 Sep 2008 22:16:52 +0000

As I type, the between-jobs love slave is whipping up a batch of this for dinner. I’ve just checked and approved the amount of minced ginger.

By: scrumptious

scrumptious — Sat, 06 Sep 2008 02:59:06 +0000

Yeah, I was on vacay for three weeks! Three weeks, baby!

By: Leasey

Leasey — Fri, 05 Sep 2008 22:20:09 +0000

‘Bout damn time you posted a new recipe!

I am now craving Chinese food.

By: Scrumptious

Scrumptious — Thu, 04 Sep 2008 15:59:24 +0000

I’m with you. No amount of ginger is too much.

By: KristinAthena

KristinAthena — Thu, 04 Sep 2008 14:31:06 +0000

I love the original combo I tried so much that I always use it: broccoli, portobello, and tofu. But I have to tell you: you *cannot* use too much ginger. What I mean is that in this dish, there is no such thing as too much. I just use all the fresh ginger I buy, and it is fantastic. I can tell that the goddess’ husband loves it even more when I turn on the ginger.

Now I gotta follow that Wikipedia link. Oh, and this weekend, I’ll have to address the craving I now have for G.G. Stir-fry!