Ginger Juice Vinaigrette

1/3  cup		canola oil
3  tablespoons		fine julienne fresh ginger strips
6  tablespoons		Ginger juice - raw
3  tablespoons		Balsamic or rice vinegar
1  tablespoon		sugar (or to taste)
1/8  teaspoon		sezchuan pepper (ground)
1/4  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Ginger Juice Vinaigrette ingredients. The serving size for any ingredient in Ginger Juice Vinaigrette may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oil in a pan; add ginger strips when the oil is hot enough to fry them quickly (they pop up to the surface immediately).
When golden brown, remove from heat and strain oil over a heat proof bowl. Let oil cool.
Drain ginger strips on paper towel
Squeeze 1/2 cup or more grated fresh ginger to extract 6 tbsp of juice.
Combine juice, vinegar, sugar, pepper and salt. Add cooled oil and mix well.
Keeps for 3 days in the refrigerator.
Fried julienned ginger can be added to the salad as edible garnish.