Szechwan Peppercorn Oil
6 tablespoons Peppercorns, Szechwan
2 cups Oil, Corn or Peanut
2 tablespoons Chile Flakes, dried red
2 1/2 tablespoons Ginger, fresh, finely minced
2 tablespoons Scallions, green & white, cut in rings
Heat a large skillet over moderate heat until hot enough to
evaporate a bead of water on contact. Add the Szechwan peppercorns
and stir until toasted and fragrant, 2 to 3 minutes. Adjust the heat
so the peppercorns brown without scorching. Combine the peppercorns
and all of the remaining ingredients in a heavy, non aluminum 1 to 1
1/2 quart saucepan. Rest a deep-fry thermometer on the rim of the
pot. Over moderately low heat, bring the mixture to a bubbly 225
degrees, stirring occasionally. Let simmer for 15 minutes, checking
to ensure the temperature does not rise. Remove from the heat and
let stand until cool or overnight.
Strain the oil through a fine-mesh sieve and discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature. This oil is particularly good for salads. Its herbal
quality also makes it a nice partner to poultry or beef dishes.
Source of Recipe: "China Moon" Barbara Tropp
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