* Exported from MasterCook *
China Moon Szechwan Peppercorn Oil
Recipe By :
Serving Size :
32 Preparation Time :0:00
Categories :
Condiment LowCal
(Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons Szechwan peppercorns
2 cups oil -- Mazola corn or Planters peanut
2 Tablespoons dried red chile flakes -- shockingly pungent
2 1/2 Tablespoons finely minced fresh ginger
2 Tablespoons thinly sliced scallions -- white and green,
in rings
Heat a large heavy skillet over moderate heat until hot
enough to
evaporate a bead of water on contact. Add the Szechwan
peppercorns and
stir until toasted and fragrant, 2 to 3 minutes. Adjust
the heat so the
peppercorns brown without scorching.
Combine the peppercorns and all of the remaining
ingredients in a heavy,
non-aluminum 1 to 1 1/2-quart saucepan. Heat over
moderately low heat,
stirring occasionally, until a deep-fry thermometer
registers a bubbly
225F. Let simmer for 15 minutes, then remove the pot from
the heat. Let
stand until cool or overnight.
Strain the oil through a fine-mesh sieve and discard the
solids. Store the
oil in an impeccably clean glass jar at cool room
temperature.
Makes 2 cups (32 one-tablespoon servings)
MENU SUGGESTIONS: This oil is particularly good for
salads. Its herbal
quality also makes it a nice partner to [2Favorite or
4Favorite] dishes.
AuthorNote: Redolent of the herbal qualities of Szechwan
pepper, this is
an intriguingly flavored spicy oil. The oil may cloud on
account of the
ginger, but that will not impair its taste.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"2
cups"
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Per Serving (excluding unknown items): 129 Calories; 14g
Fat (92.1%
calories from fat); trace Protein; 2g Carbohydrate; 1g
Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0
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