Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chili-Ginger Infused Oil Recipe
    Lost? Site Map

    Chili-Ginger Infused Oil

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sharon123's Note:

    This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 32

    Yield:

    cups

    Units: US | Metric

    • 1 cup corn or 1 cup peanut oil
    • 1 cup japanese sesame oil
    • 1/2 cup scallion, green & white, cut in rings
    • 15 quarter-sized slices ginger, smashed
    • 2 tablespoons peppercorns (szechwan brown preferred)
    • 2/3 cup chili flakes, dried red
    • 2 teaspoons salt (Kosher is good)

    Directions:

    1. 1
      Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
    2. 2
      Rest a deep-fry thermometer on the rim of the pot.
    3. 3
      Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
    4. 4
      Let simmer for 15 minutes, checking to make sure the temperature does not rise.
    5. 5
      Remove from the heat and let stand until cool or overnight.
    6. 6
      Strain the oil without pressing the solids; then, discard the solids.
    7. 7
      Store the oil in an completely clean glass jar at cool room temperature.

    Ratings & Reviews:

    • on February 10, 2003

      55

      Sharon, this is delicious, love the flavors. I used peanut oil with the sesame oil, kosher salt. also cut the recipe in half, as i only had that much sesame oil. Worked good. Great on bread. Thank you so much for the recipe, Definitely a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chili-Ginger Infused Oil

    Serving Size: 1 (16 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 90.4
     
    Calories from Fat 67
    74%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 175.8 mg
    7%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 2.7 g
    10%
    Sugars 0.4 g
    1%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    ginger

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites