| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment, Oil, Chilies |
2 |
Cups |
INGREDIENTS
| 6 |
tb |
Peppercorns, Szechwan |
| 2 |
c |
Oil, Corn or Peanut |
| 2 |
tb |
Chile Flakes, dried red shockingly pungent |
| 2 1/2 |
tb |
Ginger, fresh finely minced |
| 2 |
tb |
Scallions, green & white cut in rings |
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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