Prep 10 mins
Cook 20 mins
A light and lovely seasoned oil that works great in Asian dishes. Adapted from the China Moon Cookbook by Barbara Tropp. Wonderful for pouring over noodles and salads! It will also make a great match for fish! The oil may cloud but will not be impaired.
- 1 1⁄3 cups light olive oil (or corn oil)
- 1⁄2 cup toasted sesame oil
- 4 scallions, cut into 1/2-inch rings
- 10 slices fresh ginger, smashed (1/4-inch)
- 1 1⁄2 teaspoons crushed red pepper flakes
- 2 teaspoons szechwan pepper
- Combine all of the ingredients in a heavy 1 quart saucepan(NOT aluminum!). Rest a deep-fry thermometer on the rim of the pot. Over medium low heat, bring mixture to a bubbly 225*F, stirring occasionally. Set simmer for 15 minute, checking to make sure the temperature does not rise. Remove from heat and let stand until cool or overnight.
- Strain the oil without pressing the solieds; discard solids.
- Store oil in a clean glass jar at cool room temperature.
This is easy and very flavorful. Great for stir fried veggies. I made 1/2 the recipe. Love the heat from the ginger and peppers. Thanks Sharon.
I have made this oil and it is infusing - I will pop back in a couple of days with my taste test stars Sharon! The ingredients were amazing - the smell was just like being back in Hong Kong again! I know this is going to be good - I plan to use it in a Chinese salad this coming week. Made for Newsest Zaar Tag. Thanks! FT:-) Added 13th May - We used this today on a Chinese salad to serve with chinese fried rice - it was delicious.......just the right amount of each ingredient, so no flavour was overwhelmed by the other.....we LOVED the spicy kick of the peppers, just lovely! Thanks Sharon.