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    You are in: Home / Recipes / Chili-Ginger Infused Oil Recipe
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    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.

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    Serves: 32



    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)


    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


      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.

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    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
    Total Fat 7.5 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 175.8 mg
    Total Carbohydrate 6.9 g
    Dietary Fiber 2.7 g
    Sugars 0.4 g
    Protein 1.2 g

    The following items or measurements are not included:


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