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Wednesday, May 1, 2013

[Healthy_Recipes_For_Diabetic_Friends] China Moon Ma-La Oil - 2g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

                           China Moon Ma-La Oil

Recipe By     :
Serving Size :
40    Preparation Time :0:00
Categories    :
Condiment                       LowCal
(Less than 300 cals)
                LowerCarbs                      Vegan

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                cup oil -- Mazola corn or Planter's peanut
1                cup Japanese sesame oil -- Kadoya brand
preferably
     1/2           cup thinly sliced scallions -- green and white scallions rings
15            slices quarter-size coins fresh ginger -- smashed
2        Tablespoons Szechwan peppercorns
2        Tablespoons dried red chile flakes -- shockingly pungent
2          teaspoons Kosher salt -- Diamond brand preferably

Combine all of the ingredients in a heavy, non-aluminum 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 225 to
250F, 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 on the solids; then,
discard the solids.
Store the oil in an impeccably clean glass jar at cool
room temperature.

Makes 2 1/2 cups (40 one-tablespoon servings)

MENU SUGGESTIONS: Because of the large proportion of
sesame oil, this is a
rich oil. A little bit goes a long way. A spoonful added
to a salad
dressing or brushed on the plate on which a [cFavorite]
will steam or on
the skin of a just-smoked or roasted [2Favorite] gives an
inimitable touch
of lushness. If you are a bread baker, brush a bit on
your next loaf; if
you are tossing pasta, drizzle a bit on the noodles just
before serving.

Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"2 1/2
cups"
                                    - - - - - -
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Per Serving (excluding unknown items): 105 Calories; 11g
Fat (91.5%
calories from fat); trace Protein; 2g Carbohydrate; trace
Dietary Fiber;
0mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable;
2 Fat.

Nutr. Assoc. : 0 0 0 3366 0 0 0