Yield: 1 servings
|⅔ cup||Oil, preferably peanut|
|1 tablespoon||Chopped dried red chiles|
|2 teaspoons||Sichuan peppercorns, (opt.) (Unroasted)|
HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar. Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely.
Makes ⅔ Cup
KEN HOM PRODIGY GUEST CHEFS COOKBOOK