Yield: 1 servings
|1⅓ cup||Corn or peanut oil|
|½ cup||Japanese sesame oil|
|3 larges||Scallions; cut into thick green and white rings|
|10 \N||Quarter-size thin coins fresh ginger; smashed|
|1½ teaspoon||Shockingly pungent dried red chili flakes|
|2 teaspoons||Szechwan peppercorns|
Makes 1-¾ cup
Perhaps the most versatile of the seasoned oils, this is a light infusion speaking equally of different flavors. The oil may cloud, but the flavor will not be impaired.
1. Combine all of the ingredients in a heavy, non-aluminum 1- to 1-½ quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225*F, 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.
2. Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room temperature.
Menu Suggestions: This is a wonderful oil for dressing noodles and salads.
Its lemony tang makes it a great partner for fish.
Posted to MM-Recipes Digest by susan <dahlia@...> on Nov 19, 1998, converted by MM_Buster v2.0l.