Took me 3 tries to realize frozen ginger grates way easier

I spent 2 weeks fighting with fresh ginger, peeling it and slicing it into tiny matchsticks for stir fry. Then my mom visited and just grabbed the whole knob from the freezer, grated it skin and all right into the pan. No peeling, no knife work, took maybe 30 seconds. I felt dumb it took me that long to ask her how she does it. Anyone else got a freezer shortcut they wish they learned sooner?

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