Willow,
I posted a recipe for Spring Rolls (in thread of same name) which uses about 2 tablespoons worth of ginger.
If you want to make your own crystallised ginger:
Peel and thinly slice 500g fresh ginger root, place in a heavy based saucepan and cover with water. Cook gently until tender, usually about 30 minutes.
Drain off water, and weigh the cooked ginger. Measure an equal amount of sugar and return ginger and water to saucepan, along with 3 tablespoons water.
Bring to the boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated.
Reduce the heat and cook stirring constantly, until almost dry.
Toss cooled ginger in sugar to coat.
Store in airtight jar for up to 3 months.

I am sure that I have some other recipes if you would like.