| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Seasoning |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Peanut oil |
| 2 |
|
Or |
| 3 |
|
Red chili peppers |
INSTRUCTIONS
1. Heat oil. Add chili peppers and cook stirring over medium heat until
oil becomes dark red.
2. Cool and strain.
NOTE: This seasoning, also known as Red Pepper Oil, Hot Salad Oil, or
Szechwan Oil, needs no refrigeration.
VARIATIONS:
1. For the peanut oil, substitute sesame oil.
2. For the fresh chili peppers, substitute 1/2 teaspoon dried, crushed
chili peppers.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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