Chili Oil (China)

This recipe goes with the Steamed Dumplings from my Global Cuisine class.

CHILI OIL

INGREDIENTS

3/4 cup                                                        Peanut Oil

1 tblsp                                                         Sichuan Peppercorns

2 each                                                          Dried Chilie, sliced

     

/4 cup

Method:

1.                  Heat wok and add oil, peppercorns and chilies. Cook over low heat for 10 minutes.

2.                  Allow to cool, then store in a covered jar for 2-3 days.

3.                  Strain and discard peppers and chilies.