Ginger and chicken pair extremely well, making for a superb stir fry recipe that’s extra good-for-you. It also works well with seafood because its spicyness can get rid of fishy smell from seafood.

When purchasing ginger, look for a firm, smooth body and a nice tan color, without any darkening or wrinkled skin.

Storing fresh ginger:

• wrap the ginger in a paper towel and store it in a plastic bag in the vegetable crisper section of the refrigerator. If a portion becomes discolored, simply slice that part off. It should keep for several weeks.
• A more long-term storage method is to peel, slice, and then store the ginger in a sealed glass jar filled with rice wine or dry sherry in the refrigerator. It will last for up to a year.

Thai basil matches well with eggplant, rice, poultry, and seafood. In Thai cuisine, great handfuls of fresh Thai basil leaves are added to spicy stir-fries. Thai basil can also be steeped into a soothing tea and used to flavor vinegar and oil as dressing components. Fresh basil is added to a variety of soups and curry as well as a popular garnish to be eaten fresh.

If you’re not lucky enough to grow your own basil, it can be found in your supermarket. Look for evenly colored, bright green leaves with no sign of wilting or dark spots.

Storing Fresh Basil:

• Store fresh basil leaves in the refrigerator, wrapped in barely damp paper towels and then in a plastic bag, for up to four days.
• Store a bunch of basil, stems down, in a glass of water with a plastic bag over the leaves. Secure plastic bag to the glass with a rubber band. Refrigerate for up to a week, changing water every other day.