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.
