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Cutting ginger into fine julienne

by Jennifer Armentrout

from Fine Cooking
Issue 84

The recipe for Stir-Fried Snow Peas with Shiitakes & Ginger calls for ginger cut into very fine julienne. Here’s how to do it (this method works for thicker julienne, too just make the cuts a little wider).

1. Peel the ginger with a paring knife or by scraping off the skin with the side of a spoon. 2. Slice the ginger very thinly lengthwise. Stack several of the slices and then shingle them. 3. Thinly slice down the row of shingles to make your julienne.

Photos: Scott Phillips

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