Szechuan Oil
COMMENTS
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Jon on
How would you recommend storing this?
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Erica Perez on
Hi Helen, it’s not very spicy. I would say it’s mildly spicy.
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Helen on
How spicy is this oil?
Szechuan Oil
Szechuan Oil
By Unmi Abkin & Roger Taylor
Yield: 1 1/2 cups
This text and recipe is posted with permission from Curry & Kimchi: Flavor Secrets for Creating 70 Asian-Inspired Recipes at Home by Unmi Abkin & Roger Taylor.
This oil has a deep, rich taste and color, and we use its nutty, earthy spice to emphasize the unique flavor of Szechuan cuisine. It works well in Chinese Chicken Salad, Dan Dan Noodles and Coriander Shrimp Chow Fun.
This oil has a deep, rich taste and color, and we use its nutty, earthy spice to emphasize the unique flavor of Szechuan cuisine. It works well in Chinese Chicken Salad, Dan Dan Noodles and Coriander Shrimp Chow Fun.
Ingredients
- 1 cup neutral cooking oil
- 1/2 cup Gochugaru
- 3 tablespoons Toasted Sesame Seeds
- 4 Star Anise pods
- 2 Bay Leaves
- 2 teaspoons Ground Coriander
- 1 1/2 teaspoons Ground Cumin
- 1/4 teaspoon Madras Curry Powder
- 4 cloves garlic, grated
- 2 tablespoons Szechuan Peppercorns, tied in a sachet
- 2 tablespoons soy sauce
Directions
- In a small saucepan over medium heat, combine the cooking oil, Kimchi chile flakes, toasted sesame seeds, star anise pods, bay leaves, coriander, cumin, curry powder and garlic.
- Bring ingredients just to a boil, and then reduce heat and simmer for 3 to 4 minutes (don't let the spices burn).
- Remove from heat and stir in the Szechuan peppercorns. Wait 10 seconds, then stir in the soy sauce. There is no need to remove the sachet.
Hi Jon,
I stored mine in a mason jar in the fridge.