Ginger is a staple in Asian cuisine, and adds a nice touch to sauces and salsas.
Break off as much ginger as you’ll need. Lots of recipes that call for fresh ginger will specify the amount in inches. Just break off a piece about that long.
Peel it with a vegetable peeler.
Because of the odd shape, you may end up with spots where the peeler won’t fit.
For those spots just use a paring knife, or whichever of your knives has the narrowest blade.
It should be clean when you’re done.
Slice the root into thin slices lengthwise.
Yes, it’s easier to do the first slice across, but then the second slice is much harder. So now that you have long, thin slices, turn it a quarter turn and slice again in the other direction.
And that’s it. Unless you need it minced, in which case you just go back through it again.
