Young Stem Ginger

Young stem ginger often makes its appearance in the markets of Hong Kong. These rhizomes are knobby in shape and moist pink; they look naked. This newest spring growth of ginger is usually stir-fried and eaten in dishes or commonly pickled in Hong Kong. Because it is young and tender, it does not need peeling and can be eaten as a vegetable. A popular way to eat pickled young ginger is as a snack with preserved Thousand-Year Duck Eggs; it is often served in Hong Kong restaurants as an hors d’oeuvre.