| Freshness is paramount in Oriental cuisine, roots and herbs complement the style of cooking, especially stir fried dishes. Ginger, garlic and spring onions are a trilogy of herbs most commonly used in Chinese cooking.
Ginger
Ginger is a rhizome grown extensively in Asia. In Chinese cooking it is only used in its fresh form where it is known to aid digestion and eliminate wind. It's fresh taste and aroma is used to counteract the strong odour of some meat, for example lamb and beef. In some cases as in fish, ginger masks the aroma but at the same time complements it's flavour. Ginger should be peeled before use and may be used as part of a marinade or added to soups, stir fries or stews. Dried or powdered ginger is a poor substitute. 
Garlic
Garlic is a highly aromatic and strongly flavoured edible bulb made up of smaller cloves. Indispensable to the Chinese cook it is used sliced, chopped or whole in most dishes. Remember to remove the tiny green shoot in the clove, if there should be one, before cooking.
Spring Onions
Indispensable to Orientall cooking, the Chinese use the whole of the spring onion; the white part added to stir fried dishes and the green tops used as a garnish. Also known as scallions in the United States. 
Galangal
Similar to ginger in appearance, galangal is used mostly in Thai and South East Asian cooking. Best used fresh it's sweet pungent aroma transfers well to curries and sambals, if added to pot in slices take care to remove before serving. Galangal freezes well but do cut into manageable pieces before freezing.
Lemon Grass
Lemon grass, a woody, bulbous stem with a fresh lemony perfume, is an essential ingredient in Thai and South East Asian cooking. The white bulb is the bit that is used and it is usually bruised and added whole to the food whilst it is cooking. The long, thin stalks are strong enough to be used as skewers to add another dimension of flavour to meat.
Kaffir Lime Leaves.
A thick, shiny leaf that imparts an aromatic, pungent flavour and aroma to the food it is cooked in. Used in Thai and South East Asian cuisines, the leaf itself is inedible and is added to curries for flavour and aroma.
Coriander Leaves
Also known as Cilantro or Chinese parsley, coriander has a distinctive taste and aroma. Some Thai recipes use its roots to add flavour to soup but Chinese usually use the stem and leaves.
Shallots
Asian shallots are small and milder in flavour than onions. Often finely sliced and deep fried to make a crispy garnish, western shallots make a good substitute.
Lotus Root
An unusual vegetable, these tubers are the sausage shaped root of the lotus plant. The root, with its pretty cross section, is sliced and added to soups and broths. A little fibrous in texture it is also rather bland but soaks up the flavours of the stock it is cooked in.
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