China moon chili-lemon oil

2 Cups

Ingredients

Quantity Ingredient
1½ cup Corn or Peanut oil
2 tablespoons Japanese Sesame Oil
¼ cup Dried red chili flakes
1 tablespoon Szechwan Brown Peppercorns
1 large Clove garlic: smash and peel
2 tablespoons Fresh ginger; fine julienned
⅓ cup Scallion rings;green+white
2 Lemongrass stalks;see note
4 mediums Lemon;just the minced zest

Directions

: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets.

: #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1½ quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.

: #2 Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool.

: #3 Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.

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