Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
