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Ingredients
- 3 lrg Oranges with unblemished skins
- 1/2 c. Shockingly pungent dry red chili flakes
- 3 Tbsp. Chinese black beans, (don't rinse them), coarsely minced
- 1 lrg Cloves garlic, lightly smashed and peeled, (up to 2)
- 2 c. Corn or possibly peanut oil
- 1/4 c. Japanese sesame oil
Directions
- Makes about 2-1/2 c.
- Choose oranges with unblemished skins which have been kept as free as possible of waxes and dyes, then wash them carefully with a light liquid detergent, hot water, and an abrasive sponge. The effort may seem excessive, but it makes a difference. So too will a sharp vegetable peeler which will pare off the flavorful skin (zest) and not the bitter white pith.
- 1. Wash the oranges as described above. Peel away the thin layer of orange zest (leaving behind the white pith) and finely mince it.
- 2. Combine the chopped zest with all of the remaining ingredients in a heavy, non-aluminum 2- to 2-1/2 qt saucepan. Bring to 225* to 250*F on a deep-fry thermometer over moderately low heat, stirring occasionally, and let bubble for 15 min. Remove from the heat and let stand till cold or possibly overnight.
- 3. Scrape the oil and seasonings ("goop") into a glass container, cover, and store at cold room temperature.
- Menu Suggestions: Be creative with the "goop" made from the seasonings as well as the oil. A spoonful stirred into noodles or possibly meat loaf is a tasty revelation.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 604g | |
| Calories 890 | |
| Calories from Fat 501 | 56% |
| Total Fat 56.81g | 71% |
| Saturated Fat 8.15g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 1567mg | 45% |
| Total Carbs 91.07g | 24% |
| Dietary Fiber 18.2g | 61% |
| Sugars 42.02g | 28% |
| Protein 15.2g | 24% |
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