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Copying Jackie Shen’s kitchen habits, anyone can use ginger to add crunch, savor, depth of flavor, and a tingle of heat to quickly cooked dishes, from steamed salmon to stir-fried pork. She describes how to select the freshest, juiciest branch, how to store and preserve it, and how to use it. She makes ginger oil to dress pasta or season fish; when julienned, ginger provides texture as well as spice. Dicing it will lend flavor to marinades and fillings. Ginger juice livens sauces and marinades.
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