| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Asian, Condiments | 32 | servings |
INGREDIENTS
| 4 | lg | Lemons; With Unblemished Skin |
| 1/4 | c | Shockingly Pungent Red Chili Flakes; Note 1 |
| 1 | tb | Szechwan Peppercorns |
| 1 | tb | Finely Minced Fresh Ginger |
| 1/2 | c | Green And White Scallion Rings |
| 1 | lg | Clove Garlic; Mashed |
| 1 1/2 | c | Corn Oil; Or Peanut Or Canola |
| 2 | tb | Japanese Sesame Oil; Note 2 |
INSTRUCTIONS
copyright Barbara Tropp, 1999 Adapted from China Moon Cookbook (Workman '92) Note 1: at least 3 parts red skin to 1 part or less seeds Note 2: Barbara uses [Kadoya] brand A wonderful spicy oil with the zing of fresh lemons. Perfect for cold noodles, fish marinades, basting veggies on the grill . Makes about 2 cups. Serving Size 32 Tbsp or more Entered into MasterCook and tasted for you by Jeff Dwork <reggie@reggie.com> Recipe by: Barbara Trop Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Mar 07, 1999, converted by MM_Buster v2.0l.
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