Fresh Ginger in Wine: Storage and Basic Stirfry Sauce
[u]Preserved Ginger[/u]:
1/4 to 1/2 pound fresh ginger root
wide-mouth quart jar with a tight-fitting lid
3 to 4 cups dry sherry (cheapest possible) [u]Stirfry Sauce[/u]:
2 tablespoons soy sauce
2 tablespoons wine from the ginger jar
fresh ginger from the jar, to taste, chopped or grated
pinch sugar (or a little agave nectar)
[u]Preserved Ginger[/u]:1. Place the washed whole ginger roots into the jar. You can cut them into pieces to make them fit. Pack the jar pretty full, leaving an inch or so of headroom.
2. Cover the ginger with the dry sherry, cover jar tightly and put in the fridge. It will keep for at least a year. After a few weeks, you can use the flavoured wine in sauces, particularly when cooking for someone who doesn't like to find bits of ginger in their food. Just remember to top up the sherry to keep the ginger covered.
[u]Stirfry Sauce[/u]:3. Combine soy sauce, wine, ginger, and sugar to use as a basic stirfry sauce. You can fancy it up with pepper flakes, vegan oyster sauce, or whatever.
Source of recipe: This is a tip I've known for years and wanted to share
SO HOW'D IT GO?
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