Friday, March 10, 2017
Chinese Chili-Scallion Oil
Time 30 minutes
This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chili sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles, or to enliven subpar takeout.
Featured in: D.I.Y. Cooking Handbook.
2/3 cup hot red pepper flakes
4 garlic cloves, smashed and peeled
3 scallions, cut into thin rings
2 tablespoons minced fresh ginger
2 ½ cups corn or peanut oil
1/3 cup toasted sesame oil
1. In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.
Add any or all of the following before cooking: 1/3 cup Chinese black beans, coarsely chopped; the freshly grated zest of 3 large oranges; 1 tablespoon Sichuan peppercorns.
Adapted from a recipe by the chef Barbara Tropp
Nutritional analysis per serving (2 servings)
2883 calories; 313 grams fat; 41 grams saturated fat; 90 grams monounsaturated fat; 166 grams polyunsaturated fat; 20 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 4 grams protein; 13 milligrams sodium