Nicola Graimes

Crispy Onions and Ginger

Preparation info
  • Serves:

    6—8

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
The Thrifty Veggie
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

A sprinkling of crisp, golden onions and ginger adds the finishing touch to Asian-style stir-fries, curries and salads. In fact, I like to add a spoonful whenever I feel like a bit of crunch. It makes sense to cook up a large batch and then store any leftovers in an airtight container, lined with kitchen paper, in the fridge.

Ingredients

  • 250 ml /9 fl oz/1 cup sunflower oil
  • 2

Method

  1. Heat the oil in a deep, heavy-based pan over a medium heat. Add the onions and fry for 6—8 minutes or until golden and crisp. They will crisp up further as they cool. Remove with a slotted spoon and drain on a double layer of kitchen paper.
  2. Add the ginger to the pan and fry for 3 minutes, or until golden and crisp. Drain the ginger and combine with the cooked onio