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It’s almost impossible to imagine Chinese cooking without ginger. Ginger, garlic and spring onion come to mind as the main flavours for most dishes and stir-fries in Asian cooking. Ginger is in fact not a root, but a rhizome, meaning that its underground stems grow horizontal to the earth and send shoots down deeper into the ground. Try to buy ginger that has shiny tight skin and is nice and heavy from the juice. Avoid wrinkled ginger that’s been sitting around for too long and is dehydrated. Ginger should always be peeled before use.