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| Chili Oil Recipe |
Category: Sauce / Chinese
Rating:
N/A
Servings: 1
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Ingredients
2/3 cup oil, preferably peanut
1 tablespoon chopped dried red chiles
2 teaspoon sichuan peppercorns, (opt.) (unroas; ted)
Cooking Directions:
HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar. Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely.
Makes 2/3 Cup
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
sauce,chinese
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