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Drizzle this kicky condiment on crab cakes; grilled or seared scallops, cold soups or green beans.Yields a scant 1 cup.
ingredients
24 1/8-inch-thick slices peeled fresh ginger (from a 3-1/2-inch chunk), lightly crushed
1 cup canola oil
how to make
In a small saucepan, submerge the ginger in the oil and bring to a gentle simmer over mediumlow heat. Simmer until the slices are crisp and brown around the edges, 3 to 4 minutes. Take the pot off the heat; remove the slices with a slotted spoon and discard. Let the oil cool to room temperature. Strain through a fine sieve lined with a triple layer of cheesecloth. Refrigerate in a sealed container for up to a week.
From Fine Cooking 73, pp. 3
August 1, 2005
