Can you put ginger through a garlic press?

Question

Ok, I'm not very good at mincing things real tiny, I'm not good at wielding any knife larger than a paring knife, and I'm not even really good with that. Can I put fresh ginger through a garlic press to make it small enough for a stir-fry I was thinking about making this week? Any advice would be greatly appreciated! Thank you everyone in advance!

P.S. If you have a really good stir-fry recipe you'd like to share, that'd be awesome!!!

Answer 1

Ginger is very stringy, so a garlic press is not advisable. Unless you only want the moisture content.
Grating the ginger is the method that I use, and the tastiest way to enhance a stir-fry dish.

Answer 2

Using A Garlic Press

Answer 3

I agree, grating ginger is better than trying to use a press. (Also for garlic, I bought a gadget called the Garlic Genius garlic cutter that chops it into tiny, perfectly minced pieces in a snap...it works much better than a press.)

If you like spicy food, here's a recipe that has become a favorite with my family:

Spicy Chicken Stir Fry:

6 Tbsp. vegetable oil, divided
2 Tbsp. soy sauce, divided
3 Tsp. cornstarch, divided
1 Lb. boneless skinless chicken breasts, cut in cubes
1/2 Tsp. crushed red pepper flakes
1 Lb. broccoli florets
1 1/2 cups sliced onion
2 cloves garlic, minced
1 1/2 cups chicken broth
1/2 to 1 Tsp. ground ginger
1/2 cup chopped walnuts

In a bowl, stir 1 Tbsp. oil, 1 Tbsp, soy sauce and 1 Tsp cornstarch until smooth. Add chicken; toss to coat. Cover & refrigerate 15 min. In Lg. skillet or wok, heat 2 Tbsp. oil over medium-high heat. Add chicken & pepper flakes; stir-fry 5 minutes or till meat juices run clear. Remove & keep warm. Heat remaining oil; stir-fry broccoli, onion, and garlic for 5 minutes or until tender. Combine broth, ginger and remaining soy sauce and corn starch; stir until smooth. Add to skillet; bring to a boil, stirring constantly. Cook 2 minutes or until thickened. Add chicken and walnuts; heat through.
Yield: 4 servings.

Answer 4

I agree with you, it can can be a challenge mincing ginger very thinly, because the fibers separate messily from the root’s juicy flesh. Try this: Store the whole unpeeled root in the freezer, it will grate cleanly. Wrap it tightly in plastic wrap. It can be stored in the freezer for several months. When you wish to grate some, peel the part you need while it’s still frozen, and return the remainder to the freezer.

Answer 5

I guess you could, but it is much easier to grate it over the pan or wok.....use the smallest holes in the grater & it will be perfect!

Answer 6

i use a fine grater or a specific nutmeg grater, you can also use a potato peeler and shave thin slices and the finely chop

Answer 7

Ive tried and failed miserably... Grating is the way to go...