Chinese Chile-Scallion Oil

5.0(309)

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.

by Julia Moskin·published 2011-03-15

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AsianCondiments, Sauces And Gravies

Servings

—

Total time

30 min

Calories / serving

395 kcal

Ingredients (6)

2/3 cup hot red pepper flakesred-pepper-flakes
4 garlic cloves, smashed and peeledgarlic
3 scallions, cut into thin ringsscallion
2 tablespoons minced fresh gingerginger
2 1/2 cups corn or peanut oiloil
1/3 cup toasted sesame oiltoasted-sesame-oil

Instructions (1 steps)

01In 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 (per serving)

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