How to Recover from a Ginger Scald · 16 May 2011
Science fiction and fantasy transport us out of our comfort zones, into imaginary worlds where the normal rules don't apply. I try to do the same in my food adaptations and (as is to be expected) sometimes living outside the rules has consequences. The latest side effects of trying to push the cooking envelope were the left over ingredients from the Ginger Scald.
Fortunately, the ginger oil has proved a bit more reality friendly than the Scald and I've incorporated it into several tasty vegetable dishes, including the super simple spinach side below. The sweetened radishes proved a bit more difficult, but after a bit head-scratching I came up with a salad I'll be submitting for the Bookalicious Feeding America cookbook.
If you too decided that having the experience of making a Ginger Scald was worth some inconvenience in the kitchen and found creative ways to use up the left overs, I'd love to hear about it. I've still got a half cup of ginger oil left and I'm looking for a new adventure.
Spinach Salad with Garlic Ginger Oil Dressing
- One pound fresh spinach
- 4 Tbsp. ginger oil
- 2 Tbsp. garlic (or more to taste)
- 2 tsp. soy sauce
Method
Heat ginger oil and garlic in saucepan over high heat until garlic is slightly browned.
Add spinach and stir, thoroughly coating leaves. Stir continuously until spinach is wilted but not fully cooked (about 2 minutes).
Remove pan from heat, pour in soy sauce, and stir until mixed.
Serve warm.
Garlic,
Ginger oil,
Spinach Salad,
Soy Sauce,
Vegetarian,
Vegan
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