Oh I just love ginger! First of all, when you prepare it, it smells so wonderful. And then it gives the finished dish some heat, but not strong like chilli (although you can use it with chilli if you like things hot).
First of all don't use too much if you are not used to it. Cut a small piece off, scrape off the skin with a small knife or a teaspoon, cut it into thin slices and then into fine dice.
It goes very well with chicken, I find. I chop up an onion finely, put the onion and the ginger in a pan with frylight and sizzle for a while, then add skinless boneless chicken thighs, chopped leeks, cubed butternut squash, and stock and simmer until everything is cooked.
Fresh ginger is used a lot in far eastern recipes - thai, chinese, etc. Do a search on minimins, or look in the SW magazine or books, or do a search on the SW website and you are sure to find ideas.