Step 1: Place the thinly sliced ginger and the canola oil in a small saucepan and bring to a boil over medium heat.
Step 2: Remove from heat and allow to cool to room temperature. Pour into a lidded glass container (including the ginger slices) and store in the refrigerator for up to 2 weeks.
Step 3: To use: Strain the amount you need, leaving the ginger in the jar.
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