| 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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