Sweet Ginger Vinaigrette
Inspired in Xi'an, ChinaMakes about 1/2 cup
Active time: 25 min Start to finish: 25 min
Ingredients:
1/3 cup corn, peanut, or canola oil
3 tablespoons fine julienne strips of peeled fresh ginger
1/4 to 1/2 cup grated peeled fresh ginger
2 tablespoons plus 1 teaspoon balsamic vinegar
1 tablespoon sugar, or to taste
1/4 to 1/2 teaspoon Sichuan-peppercorn salt
Preparation:
Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.
Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.
Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.
Use fried ginger as a salad topping.
Cooks' note:
Vinaigrette and fried ginger keep 3 days. Cover and chil vinaigrette and keep fried ginger in a sealed plastic bag at room temperature.
Courtesy of Shaanxi Cuisine College, Xi'an, China
