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Five Flavor Oil




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 1/3 cups light olive oil (or corn oil)
1/2 cup toasted sesame oil
4 scallions, cut into 1/2-inch rings
10 slices fresh ginger, smashed (1/4-inch)
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons szechwan pepper


Recipe



Combine all of the ingredients in a heavy 1 quart saucepan (NOT aluminum!).

Rest a deep-fry thermometer on the rim of the pot.

Over medium low heat, bring mixture to a bubbly 225*F, stirring occasionally.

Set simmer for 15 minute, checking to make sure the temperature does not rise.

Remove from heat and let stand until cool or overnight.

Strain the oil without pressing the solieds; discard solids.

Store oil in a clean glass jar at cool room temperature.