A question about a recipe: Asian Garlic Green Beans

I have a question about the recipe "Asian Garlic Green Beans" from mtlabor. Why powdered ginger as opposed to fresh which is most often used in Asian cooking? I believe powdred ginger has a totally different taste

  • 1341 views
  • 4 Comments
94e4609c f01a 41ef 9ee1 d7fe538c1adb  asian garlic green beans
Recipe question for: Asian Garlic Green Beans

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
David Torrance
David Torrance January 9, 2012

Add your answer here

Review our Code of Conduct
Don't send me emails about new comments
David Torrance
David Torrance January 9, 2012

I am learning to use this site and i think I just sent a blank answer. I have used the recipe a few times and have used powder and fresh ginger. The result as you would expect is a little different but both tastes are great and I would not hestitate to use fresh. Only caution is to not triple the recipe on the hot pepper flakes . . .

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino January 9, 2012

I used to ask this question about the creole cooking of New Orleans (using say, onion powder and garlic powder) and I believe the answer is that it facilitates making your own spice blends that are consistant in flavor.

Review our Code of Conduct
Don't send me emails about new comments
mtlabor
mtlabor January 9, 2012

I actually use both. I think at the time I put this recipe up, I only had the powder in stock so that is what I used, but feel free to use fresh any time!

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52