I'm looking for a rule of thumb. What would be a good, standard ratio
of chopped ginger to chopped garlic that could be widely used in
Chinese cuisine?

If there's really no "rule of thumb" for this, why would that be?

Thanks for your comments

AO

OLY > wrote:
> I'm looking for a rule of thumb. What would be a good, standard ratio
> of chopped ginger to chopped garlic that could be widely used in
> Chinese cuisine?
>
> If there's really no "rule of thumb" for this, why would that be?
>
> Thanks for your comments

Why would that be? Depends on the desired outcome, eh? Always season
TASTEfully.

I don't know about Chinese, but while Thai food uses a lot of garlic, not
that many dishes use much ginger. Some ginger sauces use 1/4 as much ginger
as garlic, some main courses use up to 8 times as much ginger as garlic!
Jun slices thin raw ginger root in some soups for me when I'm not feeling
well. HTH a little.

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OLY wrote:
> I'm looking for a rule of thumb. What would be a good, standard ratio
> of chopped ginger to chopped garlic that could be widely used in
> Chinese cuisine?
>
> If there's really no "rule of thumb" for this, why would that be?
>
> Thanks for your comments
>
> AO

In many Chinese recipes, you can use the same amount of each. It always
depends on the effect the recipe is trying to attain, of course, and an
'unbalanced' amount of each can be counter-balanced by other ingredients.

Ian