Chinese Five-Flavor Oil

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This powerfully flavored oil combines the essential flavors of Chinese cooking -- ginger, Szechaun peppercorns, chile pepper, green onion and sesame oil. Keep this versatile oil on hand for busy times, to make quick stir-fries and sautes and to drizzle on grilled steamed fish. Because the oil is so aromatic, you only need thee 3/4 tsp to season one serving. Use in place of olive oil to give steam-sauteed green vegetables and greens an Asian flair. It also makes a delicious dressing for Cold Spicy Sesame Noodles (see recipe) instead of the traditional highly caloric version made with tahini or peanut butter.

From "A New Way To Cook" by Sally Schneider
2 green onions, qhite and pale green parts only, chopped
8 quarter-sized slices fresh ginger
1 tbsp Szechawn peppercorns
1/2 cup + 1 tbsp sesame oil
3 tbsp peanut oil
1 tsp red pepper flakes
1. Mix green onions, ginger and peppercorns.
2. Heat sesame and peanut oils and add red pepper flakes when a few flakes are dropped in and sizzle. Reduce heat, warm slightly and remove from heat. Add green onions, ginger and peppercorns. Cover and let steep for at least 1 hr or, preferably overnight at room temp. Strain.
Will keep for up to 3 months in the fridge.

Makes 3/4 c.

L Perejma

Member since Jun 2008

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