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Growing up with ginger in all sorts of food (ethnic Chinese here), I was never afraid to find slivers of ginger in my food and I wouldn't hesitate to eat it like just another vegetable. I think the reason is because the dish was always cooked long enough that the flavour from the ginger had already dissipated fully into the dish. Thus, the slivers of ginger ...


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I know this is an old post but I'd like to add something that I was told by the owner of a Mongolian resturant. He told me the origin of what is now called Mongolian BBQ was the cooking methods of the Mongolian soldiers (read: Genghis Khan's army) who fought and traveled for long periods. They would communally gather food - meats, fish, vegatables, etc., and ...



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