Piquant Popcorn

Yields:	8 servings
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	Preparation	5 minutes
	Cooking	5 minutes
	Ready In	10 minutes

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Ingredients

2	tablespoons	corn oil
2	each	garlic cloves	crushed
1	each	ginger root	1/2 inch, peeled, chopped
1	cup	popping corn
1/4	cup	butter
2	teaspoons	hot chili sauce
2	tablespoons	parsley leaves	fresh, chopped
1	x	salt	to taste

Directions

Heat oil in a saucepan.

Add 1 clove of crushed garlic, ginger and popping corn.

Stir well.

Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops.

Turn popped corn onto a dish, discarding any unpopped corn kernels.

Melt butter in pan.

Stir in remaining clove of crushed garlic and chili sauce.

Return corn to pan and toss well until evenly coated with mixture.

Add parsley and salt and stir well.

Turn into a serving dish.

Serve warm or cold.

VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.