Spring ginger adds mild spicy flavor without the sting

04/23/2013 | New York Times (tiered subscription model), The

Spring ginger, the plump, pink cousin of the more common spicy ginger, has a delicate taste that makes it useful in a salad or stir-fry. Find the fresh root at a local Asian market and slice thinly into dishes for a light ginger taste that doesn't overpower the other ingredients.

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