INGREDIENTS

INSTRUCTIONS

Ginger's oil is highly volatile, meaning it vaporizes when exposed to
air. So when using ginger, slice off just what you need from the  root.
Peel away the brown outer layer and working against the grain,  chop,
grate or slice the fibrous flesh. To extract ginger juice.'-  the most
potent part of the root-wrap grated ginger in cheesecloth  and squeeze.
Keep the unused portions of the tuber wrapped in plastic  or paper
towels in the refrigerator; they will keep for up to 2 weeks.
Converted by MC_Buster.  Recipe by: Vegetarian Times Magazine,
September 1998, page 108  Converted by MM_Buster v2.0l.

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