1. Heat the oil in a large wok or saucepan over medium-high heat until it reaches 325°F to 350°F on a frying thermometer. (Place a small piece of ginger into the hot oil. If it takes 15 to 20 seconds before it rises to the top, the oil is ready.) Add the ginger in 1 or 2 batches and fry, stirring and lowering the heat if needed, until rich gold in color, 3 to 5 minutes per batch. 2. Leaving as much oil as you can in the wok, remove the ginger with a slotted spoon to a bowl, toss with salt, and set aside until crispy and cool. Transfer to an airtight container and refrigerate up to 2 months. From “1,000 Indian Recipes.” Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Serves: 5 Total Calories: 666
1. Heat the oil in a large wok or saucepan over medium-high heat until it reaches 325°F to 350°F on a frying thermometer. (Place a small piece of ginger into the hot oil. If it takes 15 to 20 seconds before it rises to the top, the oil is ready.) Add the ginger in 1 or 2 batches and fry, stirring and lowering the heat if needed, until rich gold in color, 3 to 5 minutes per batch. 2. Leaving as much oil as you can in the wok, remove the ginger with a slotted spoon to a bowl, toss with salt, and set aside until crispy and cool. Transfer to an airtight container and refrigerate up to 2 months. From “1,000 Indian Recipes.” Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutritional Facts: Serves: 5 Total Calories:
This Crispy Fried Fresh Ginger recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
How to use GINGER in your stir-frying. How to prep ginger and when to add ginger during stir-frying
Can Ginger be refrigerated?
Fresh ginger can be stored in the refrigerator or freezer. It can last outside of the fridge but will dry out over time. Dried ginger can still be used, but will be difficult to grate or mince. Dried, ground ginger should be stored like any other powdered spice. Use an airtight container and store in a dark, cool spot.
How to cook ginger?
For the tea, cut ginger into pieces of approximately two centimeters and place with water in the fire. Let it boil for eight to ten minutes. The proportion varies, but you can use 5 grams for each liter.
Should you grate ginger before cooking?
In most preparations, such as this Chicken and Broccoli Stir-Fry, you’ll be finely chopping or grating the ginger before cooking it, so you won’t notice the skin. Even when you’re throwing it into a Smoothie, most recipes ask you to grate or slice that ginger first (see our Kiwi-Ginger Zinger Protein Smoothie and Green Smoothie ).
Can you eat dried ginger?
Dried ginger can still be used, but will be difficult to grate or mince. Dried, ground ginger should be stored like any other powdered spice. Use an airtight container and store in a dark, cool spot. Do prepare fresh ginger in ways that suit your dish. Ginger is a pungent spice that can be both bitter and peppery.