Tuesday, October 11, 2011

Infused Sichuan Peppercorn Oil

I got this recipe from Susanna Foo.
This is a really useful oil to have around and can be used in lots of dishes when you want to add a little spice. I use it in stir fry and grilled meat and fish.

I usually use a Classico Tomato sauce glass jar. Any glass jar or bottle with do.
1 cup corn oil
2 tablespoons Roasted Sichuan peppercorns
3 garlic cloves

1. Heat the oil in a wok, until very hot, almost smoking.
2. Add the Sichuan peppercorns and garlic, and cook for 2 minutes. Remove the garlic once it browns, but before it blackens.
3. Remove from heat and cool.
4. Strain and store in a glass bottle

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