Active Time

　　20 min

　　Total Time

　　30 min

　　This recipe is an accompaniment for Red-Cooked Pork with Frizzled Ginger.

　　Active time: 20 min Start to finish: 30 min

　　

Ingredients

Makes about 1 1/4 cups

　　1/2 lb fresh ginger, peeled

　　1 cup vegetable oil

　　

Special Equipment

a Japanese Benriner or other adjustable-blade slicer; a deep-fat thermometer

　　

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.

　　Cooks' note:

　　• Frizzled ginger can be made 1 day ahead and kept, covered, at room temperature.