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Crispy Fried Ginger More Recipes Like This

Ingredients: Metric Units
1 2" piece fresh gingerroot, peeled and cut into 1" julienne strips
1/4 c vegetable oil
Place gingerroot and oil in small saucepan and cook, stirring as necessary, over moderately high heat 1-2 minutes.

Reduce heat to medium, saute until ginger turns crispy and brown.

Drain on paper towels.

Store in small container in refrigerator; will keep 3-4 months. Makes 2-3 Tbsp.
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Contributed on: and modified on Friday March 3rd, 2006