Roasted Sichuan Peppercorns

I got this recipe from Susanna Foo's Chinese Cuisine.

Roasting peppercorns really brings out their natural flavor and spiciness. This method also adds a hint of smoky complexity to them. Another benefit is that the peppercorns become much softer, so you can easily crush them with a mortar and pestle.

Heat a wok until it is very hot, so you can almost see the heat rising from it. Add a whole bag of peppercorns. Reduce the heat to medium-low and give it a good shake every once and awhile (If you shake it continuously, some of the peppercorns will pop like popcorn, and you don't want that). Once a strong, intense aroma is released (about 15-20 minutes), turn off the heat. Now, they will generate some smoke, so it is best to keep the fan on, and the window open while you are doing this.

There will still be a lot of smoke in the wok after 20 minutes. I usually take the wok outside and open it up outside. Be careful, the smoke is quite pungent!

Let the peppercorns cool and store in a air tight jar. Ground the cool peppercorns as you need them (they will be significantly softer to crush and grind).

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.
Ingredients
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