Ingredients
1/3
cup corn, peanut, or canola oil
3
tbsp fine julienne strips of peeled fresh ginger
1/4
to 1/2 cup grated peeled fresh ginger
2
tbsp plus 1 tsp balsamic vinegar
1
tbsp sugar, or to taste
1/4
to 1/2 tsp toasted Sichuan-peppercorn salt
Directions
1.
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.
2.
Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.
3.
Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.
4.
Use fried ginger as a salad topping.
6.
Vinaigrette and fried ginger keep 3 days. Cover and chill vinaigrette and keep fried ginger in a sealed plastic bag at room temperature.
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