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Ingredients
- 1 c. Corn or possibly peanut oil
- 1 c. Japanese sesame oil
- 1/2 c. Thinly sliced green and white scallion rings
- 15 x Quarter-size coins fresh ginger, smashed
- 2 Tbsp. Szechwan peppercorns
- 2 Tbsp. Shockingly pungent dry red chili flakes
- 2 tsp Kosher salt
Directions
- Makes abaout 2-1/2 c.
- 1. Combine all of the ingredients in a heavy, non-aluminum 1-1/2 qt saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mix to a bubbly 225*F, stirring occasionally. Let simmer for 15 min, checking to ensure the temp. does not rise. Remove from the heat and let stand till cold or possibly overnight.
- 2. Strain the oil without pressing on the solids; then, throw away the solids.
- Store the oil in an impeccably clean glass jar at cold room temperature.
- Menu Suggestions: Because of the large proportion of sesame oil, this is a rich oil. A little goes a long way. A spoonful added to a salad dressing or possibly brushed on the plate on that a fish will steam or possibly on the skin of a just-smoked or possibly roasted bird gives an inimitable touch of lushness. If you are a bread baker, brush a bit on your next loaf; if you are tossing pasta, drizzle a bit on the noodles just before serving.
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