* Exported from MasterCook *
China Moon Five-Flavor Oil
Recipe By :
Serving Size :
28 Preparation Time :0:00
Categories :
Condiment LowCal
(Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups oil -- corn or peanut
1/2 cup sesame oil -- Japanese
3 large scallions -- cut into thick green and white
rings
10 slices quarter-size thin coins fresh ginger --
smashed
1 1/2 teaspoons dried red chili flakes -- shockingly pungent
2 teaspoons Szechwan peppercorns
Combine all of the ingredients in a heavy, non-aluminum 1
to 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the
pot. Over
moderately low heat, bring the mixture to a bubbly 225F,
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
temperature.
Makes 1 1/2 cups
MENU SUGGESTIONS: This is a wonderful oil for dressing
noodles and salads.
Its lemony tang makes it a great partner for [cFavorite].
AuthorNote: A lemony-zesty oil with many uses in basting
or steaming
[cFavorite & 2Favorite] as well as in cold dishes.
Keep at cool room
temperature in a clean jar.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"1 3/4
cups"
- - - - - - - - - - - - -
- - - - - -
Per Serving (excluding unknown items): 134 Calories; 14g
Fat (94.4%
calories from fat); trace Protein; 2g Carbohydrate; trace
Dietary Fiber;
0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 3
Fat.
Nutr. Assoc. : 0 0 0 3366 0 904437
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