Chinese Chile Scallion Oil Recipes

CHINESE CHILE-SCALLION OIL

Chinese Chile-Scallion Oil image

This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles, or to enliven subpar takeout.

Provided by Julia Moskin

Categories condiments, sauces and gravies

Time 30m

Number Of Ingredients 6

Ingredients

2/3 cup hot red pepper flakes
4 garlic cloves, smashed and peeled
3 scallions, cut into thin rings
2 tablespoons minced fresh ginger
2 1/2 cups corn or peanut oil
1/3 cup toasted sesame oil

Steps:

In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 34 grams, Carbohydrate 2 grams, Fat 44 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 7 grams, Sodium 2 milligrams, Sugar 1 gram

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