Veggie Foodie

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:

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

Inspiration source: