INGREDIENTS

INSTRUCTIONS

Heat a large skillet over moderate heat until hot enough to evaporate
a bead of water on contact. Add the Szechwan peppercorns and stir
until toasted and fragrant, 2 to 3 minutes. Adjust the heat so the
peppercorns brown without scorching.  Combine the peppercorns and all
of the remaining ingredients in a  heavy, non aluminum 1 to 1 1/2 quart
saucepan. Rest a deep-fry  thermometer on the rim of the pot. Over
moderately low heat, bring  the mixture to a bubbly 225 degrees,
stirring occasionally. Let  simmer for 15 minutes, checking to ensure
the temperature does not  rise. Remove from the heat and let stand
until cool or overnight.  Strain the oil through a fine-mesh sieve and
discard the solids.  Store the oil in an impeccably clean glass jar at
cool room  temperature.  This oil is particularly good for salads. Its
herbal quality also  makes it a nice partner to poultry or beef dishes.
Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN
1-56305-315-2  1992 typed by Dorothy Hair 6/29/94  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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