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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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