* Exported from MasterCook *
Garlic Ginger Oil
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup canola oil
1/4 cup garlic cloves -- peeled and washed (from about 1/2 medium head of garlic)
1/4 cup chopped peeled fresh ginger -- from about a 2-inch piece
In a large saute pan, heat the oil over medium-low heat. Add the garlic
and ginger and cook until they just start to brown, 5 to 7 minutes (they
will continue to cook as the oil cools). Remove the pan from the heat and
let the oil cool before transferring it to a cover container. It will keep
in the refrigerator for 2 to 3 weeks.
Makes 1 1/2 cups (24 one-tablespoon servings)
AuthorNote: Ginger doesn't always have to give dishes an Asian influence.
With this oil, it can take food in almost any direction you want. Think of
it as base for dressings or a way to add layers of flavor to foods. Put in
some lime, salt, and pepper and it'll make a good salad dressing. Pour it
over edamame for a twist. Add it to mashed yams. Use the bits of garlic
and ginger in it to bring in a little spice.
Source:
"Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini
Howell, 2015"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 83 Calories; 9g Fat (96.6% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 26051
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
