GINGER RUB
Time in the Kitchen: 5 minutes
Servings: Enough to season at least 1 pound of protein
1 teaspoon ginger
(^1) / 8 teaspoon granulated garlic
1 teaspoon dried orange peel
¼ teaspoon Chinese five spice powder
Dried ginger tends to be spicier than the fresh root, so a little bit goes a long way. This warm and inviting spice blend is tastiest on red meat, but
can also be used with duck or pork.
Simply mix spices together.