Seasoned Ginger Oil

This is really a super quicky recipe but if you're like me you'll find this oil indispensable when cooking Chinese food. It is also very effective when used with my Teriyaki Chicken recipe too.

Ingredients:

• Fresh root ginger (a good, thumb length piece per 250ml oil)
  
• Sunflower or vegetable oil (not olive oil!)

1. Peel the ginger and chop it into 10-15mm cubes
2. Add the oil and ginger pieces to a cold pan
3. Begin to heat the oil and when the ginger begins to sizzle turn off the heat and allow the oil to cool
4. Bottle the cooled oil - you can strain or retain the ginger pieces as you like.

Told you it was a quicky :O)