Szechuan Oil

4 Comments

Szechuan Oil

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 of Coco & The Cellar Bar.

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.

Yield: 1 1/2 cups

Storage: The oil will keep for at least 14 days.

Ingredients:

1 cup neutral cooking oil
1/2 cup Kimchi Chile Flakes
3 tablespoons Toasted Sesame Seeds
4 Star Anise pods
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.

About Unmi Abkin and Roger Taylor:
Unmi Abkin and Roger Taylor

Unmi Abkin and Roger Taylor are the co-owners and chefs at the popular Easthampton, Massachusetts-based restaurant Coco and The Cellar Bar. Unmi Abkin is a four-time semifinalist for the James Beard Award for Best Chef in the Northeast. She attended the California Culinary Academy and worked at Chez Panisse and Boulevard before opening Coco. Roger Taylor spent his childhood in professional kitchens and began working in restaurants at the age of 15. He is a graduate of the California Culinary Academy in San Francisco.




4 Responses

Erica Perez
Erica Perez

March 15, 2021

Hi Jon,
I stored mine in a mason jar in the fridge.

Jon
Jon

March 15, 2021

How would you recommend storing this?

Erica Perez
Erica Perez

March 12, 2021

Hi Helen, it’s not very spicy. I would say it’s mildly spicy.

Helen
Helen

March 12, 2021

How spicy is this oil?

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Holiday Spice Baked Cheesecake
Holiday Spice Baked Cheesecake

This cheesecake is based on the recipe that Lead Spice Associate Tracy Wolf used in her own bakery. She loves it because it is easy, delicious and yields a perfect texture. She tweaked the recipe by adding Oaktown Spice Shop’s spices to create a holiday spice version that is really over-the-top delicious.  

Continue Reading

Sophisticated Ginger-Orange Oatmeal
Sophisticated Ginger-Orange Oatmeal

There’s nothing more comforting than a bowl of oatmeal. The ginger and orange zest dress it up with little effort. 

Continue Reading

Pecan Shortbread Cookies with Apple Pie Sugar
Pecan Shortbread Cookies with Apple Pie Sugar

Shortbread cookies are so simple to make and yet so satisfying. Tender and buttery, it's hard to stop at just one (so you might want to double the recipe). We topped these with our Apple Pie Sugar for a burst of warmth from freshly ground cinnamon, nutmeg, ginger and vanilla beans.

Continue Reading

Refill Bags Ship for Free for a Limited Time!

Now through January 31, it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of our spices now ship for free, even if you order just one. 

Click on the size menu and choose the bag option from the drop down menu to find the refill bag option.