1 2" piece fresh gingerroot, peeled and cut into 1" julienne strips
1/4 c vegetable oil
Directions:
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.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 3rd, 2006
Previous
Email a friend
Print Recipe