INGREDIENTS

INSTRUCTIONS

NONE
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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