Besides grating, mincing is the most common way to prep fresh ginger. The usual approach is to carefully stack thin slices of ginger and cut them lengthwise into matchsticks, then crosswise into mince. But this method is a bit fussy, and sometimes the stacked ginger slices slip around, resulting in an awkward slicing situation and uneven matchsticks. The good news is, you can skip the stack. Here’s how:
|Peel the ginger—an easy way to do this is to scrape the skin off with the side of a spoon.|
|Slice the ginger as thinly as possible and shingle the slices on the cutting board. Cut across them to make very thin matchsticks.|
|Gather the ginger sticks and thinly slice crosswise to mince the ginger. If necessary, chop through the minced ginger to make it even finer.|
Photos: Scott Phillips
Peel the ginger.
Slice the ginger as thinly as possible.
Gather the ginger sticks and thinly slice crosswise to mince the ginger.