| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Asian | 2 | Cups |
INGREDIENTS
| 1 1/2 | c | Corn or Peanut oil |
| 2 | T | Japanese Sesame Oil |
| 1/4 | c | Dried red chili flakes |
| 1 | T | Szechwan Brown Peppercorns |
| 1 | Clove garlic: smash and peel | |
| 2 | T | Fresh ginger, fine julienned |
| 1/3 | c | Scallion rings, green+white |
| 2 | Lemongrass stalks, see note | |
| 4 | Lemon, just the minced zest |
INSTRUCTIONS
Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets. : #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes. : #2 Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool. : #3 Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1789
Calories From Fat: 1557
Total Fat: 176g
Cholesterol: 5.7mg
Sodium: 803.6mg
Potassium: 57.1mg
Carbohydrates: 40.1g
Fiber: 8.6g
Sugar: 6.3g
Protein: 18.1g