This recipe is an accompaniment for Red-Cooked Pork with Frizzled Ginger.
Active time: 20 min Start to finish: 30 min
Cooks' note:
• Frizzled ginger can be made 1 day ahead and kept, covered, at room temperature.
Recipe information
Total Time
30 min
Yield
Makes about 1 1/4 cups
Ingredients
1/2 lb fresh ginger, peeled
1 cup vegetable oil
Special Equipment
a Japanese Benriner or other adjustable-blade slicer; a deep-fat thermometer
Preparation
Step 1
Cut ginger lengthwise into very thin slices with slicer, then cut slices lengthwise into very fine shreds with a sharp knife.
Step 2
Heat oil in a 1-quart heavy saucepan over moderate heat until it registers 360°F on thermometer. Fry ginger in 4 batches, stirring frequently, until crisp and golden, 1 to 2 minutes per batch. Transfer with a slotted spoon or skimmer to paper towels to drain. Return oil to 360°F between batches.
