Chili-Scallion Oil

The basic recipe produces a fiery oil and a tasty chili paste. Either is great for a stir fry, or added to soup, or just use it to liven up ordinary take-out. If you like, use the variations together or separately.

• Ready In: 45 mins
• Serves: 30
• Yields: 2 1/2 cups

Ingredients

• Basic Recipe

• 2⁄3 cup crushed red pepper flakes
• 4  garlic cloves, smashed and peeled
• 3  scallions, cut into thin rings
• 2  tablespoons fresh ginger, minced
• 2 1⁄2 cups  corn oil or 2 1⁄2 cups  peanut oil
• 1⁄3 cup  toasted sesame oil

• Variations

• 1⁄3 cup  chinese black beans, coarsely chopped (optional)
• 3  oranges, zest of, the freshly grated large (optional)
• 1  tablespoon szechuan peppercorns (optional)

Directions

1. In a large pot, combine pepper flakes, garlic, scallions, ginger, and corn or peanut oil; heat, over medium low, until bubbly (225-250 degrees F); let simmer 15 minutes then allow to cool.
2. Store in a tightly covered glass or plastic container at room temperature.
3. If using any (or all) of the variations, add them before cooking.