Gingersnap Strips

Ingredients and Weight:

1. Ginger Root - 200 grams (fresh, peeled)
2. Red Bell Peppers - 200 grams (sliced into strips)
3. Garlic - 3 cloves (chopped)
4. Rice Flour - 1 cup
5. Sugar - 1/4 cup
6. Low Sodium Soy Sauce - 1/4 cup
7. Vegetable Oil - for frying
8. Salt - to taste

Preparation Time:

• Preparation: 30 minutes
• Cooking: 20 minutes
• Total: 50 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Peel and slice the ginger into thin strips.
2. In a bowl, mix the rice flour, sugar, and a little water to make a smooth paste.
3. Heat enough oil in a frying pan for frying.
4. Toss the ginger strips in the flour paste to ensure even coating.
5. Carefully place the coated ginger strips into the hot oil and fry until golden brown and crispy.
6. Remove from oil and drain on a paper towel.
7. In a separate pan, sauté the red bell pepper strips and garlic until fragrant.
8. Add the soy sauce and salt, then mix well.
9. Combine the fried ginger strips with the sautéed peppers and garlic mixture. Toss lightly to mix well.
10. Serve immediately.

Nutritional Information:

• Calories: Each serving contains approximately 400 calories (depending on the amount of oil used for frying).
• Fat: 18 grams
• Carbohydrates: 55 grams
• Protein: 7 grams

Dish Characteristics:

• The dish combines the flavors of sweet, spicy, and salty, making it an appealing dish for American taste buds.
• The gingersnap strips are crispy and have a strong ginger flavor that pairs well with the red bell peppers and garlic.
• It is a unique dish that showcases the use of traditional Asian ingredients in a modern American-style preparation.

User Comments:

1. "The gingersnap strips were a unique and delicious addition to our dinner party. The combination of flavors was spot on!" - John Smith
2. "I love the crispy texture of the gingersnap strips. The dish was well-balanced in terms of flavor." - Emily Johnson
3. "This dish was a great combination of traditional Asian flavors with a modern American touch. Highly recommended!" - Michael Thompson

Special Precautions and Tips:

• Be careful when frying the gingersnap strips as hot oil can splatter. Use a splatter guard to prevent oil splashes.
• Adjust the amount of soy sauce and sugar according to your taste preference.
• Make sure to use fresh ginger for the best flavor. If using dried ginger, soak it in water for 30 minutes before using.