Chili-lemon Oil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Asian, Condiments | 32 | Servings |
INGREDIENTS
| 4 | Lemons, With Unblemished | |
| Skin | ||
| 1/4 | c | Shockingly Pungent Red Chili |
| Flakes Note 1 | ||
| 1 | T | Szechwan Peppercorns |
| 1 | T | Finely Minced Fresh Ginger |
| 1/2 | c | Green And White Scallion |
| Rings | ||
| 1 | Clove Garlic, Mashed | |
| 1 1/2 | c | Corn Oil, Or Peanut Or |
| Canola | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 102
Total Fat: 11.6g
Cholesterol: 0mg
Sodium: 8.9mg
Potassium: 20.5mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g