I do a a lot of wok cooking and would like to make a ginger oil. Can I use fresh ginger??
You can put ginger in oil to make ginger oil but you must keep it in the refrigerator and use it up in a few weeks or it will spoil. The alternative is to dehydrate the ginger in a food dehydrator or in the sun, then you could leave the ginger in the oil for long periods, or you could heat process the oil and ginger in sealed bottles just like you would with canned fruit or vegetables. You could also use the fresh ginger but remove it after a few days along with any water at the bottom of the bottle, then the oil would keep. The problem is that foods with water such as fresh ginger will spoil. The oil won't spoil but you could get botulism growing in any watery ingredient in the oil.
As far as which vegetable oil, you could use peanut, corn, olive, soy or any other vegetable oil. Peanut oil has a high smoke point and is cheap, which is why it is used in wok cooking but you could easily use olive oil instead.
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