- 1/3 cup corn, peanut, or canola oil
- 3 tablespoons fine julienne strips of peeled fresh ginger
- 1/2 cup grated peeled fresh ginger
- 2 tablespoons plus 1 teaspoon balsamic vinegar
- 1 tablespoon sugar, or to taste
- 1/4 to 1/2 teaspoon Toasted Sichuan-Peppercorn Salt
- Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.
- Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.
- Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.
- Use fried ginger as a salad topping.