Infused oils - five flavor oil \"china moon\"

2 cups

Ingredients

Quantity Ingredient
1⅓ cup Oil, Corn or Peanut
½ tablespoon Oil, Sesame, Japanese
3 larges Scallions, green & white cut in thick rings
10 Ginger quarter-size coins smashed
1½ teaspoon Chile Flakes, dried red shockingly pungent
2 teaspoons Peppercorns, Szechwan brown

Directions

Combine all ingredients except for the lemon zest in a heavy, non aluminum 1 to 1½ 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 without pressing the solids; then, discard the solids.

Store the oil in an impeccably clean glass jar at cool room temperature.

Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair 6/29/94

Related recipes