One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat and, later, the rest of the ingredients.
I am, I'm sure, a fairly lazy chef. I don't tend to buy fresh ginger root and instead I buy this: Bart's Ginger in Sunflower Oil.
When I add the ginger to the oil it has will always, without fail, transform into a roiling, spitting, volcano of fury. Small pieces of extremely hot ginger/oil will fly all over my hob and land, more often than not, somewhere on my skin.
Is this normal, and how can I avoid it? I presume it is affected by the following factors:
- The heat of the wok is too low/high
- There is too much vegetable oil in the wok
- The wok is not the right size (maybe uneven heat distribution?). Not confident about this.
However, it actually only occurred to me recently that the fact that the ginger I buy is in sunflower oil could be a contributing factor.