
Ingredients:
- 2 tsp Sichuan peppercorns
- 4 tbsp Korean red pepper powder, also know as Gochugaru
- 2 tbsp white sesame seeds
- 1 star anise
- 1 bay leaf
- 1 tsp sesame oil
- 1 cup grapeseed oil
- 1 small piece of ginger
Method:
- Crush the peppercorns in a pestle and mortar
- In a small pan, add the sesame oil, crushed peppercorns, red pepper powder, sesame seeds, star anise and bay leaf and keep aside
- In a separate saucepan, heat the grapeseed oil over medium high heat for about 5-6 min
- Add the ginger piece to the oil and when the ginger turns golden brown (2-3 minutes), remove it and turn the heat off
- Carefully pour the hot oil into the pan with the chili sauce dry ingredients
- When the chili oil has cooled down, transfer it into a glass jar
- Use this chili oil for making Chinese vegetable stir-fry, noodles, etc.
Inspiration source:
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