Preparation

• In a small saucepan, submerge the ginger in the oil and bring to a gentle simmer over mediumlow heat. Simmer until the slices are crisp and brown around the edges, 3 to 4 minutes. Take the pot off the heat; remove the slices with a slotted spoon and discard. Let the oil cool to room temperature. Strain through a fine sieve lined with a triple layer of cheesecloth. Refrigerate in a sealed container for up to a week.