China Moon Chili-Lemon Oil Recipe

Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets.

Step 1

Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.

Step 2

Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool.

Step 3

Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.Use immediately - do not store for any length of time!

Things You'll Need

  • 1 1/2c Corn or Peanut oil
  • 2tb Japanese Sesame Oil
  • 1/4c Dried red chili flakes
  • 1tb Szechwan Brown Peppercorns
  • 1lg Clove garlic: smash and peel
  • 2tb Fresh ginger; fine julienned
  • 1/3c Scallion rings; green + white
  • 2 Lemongrass stalks; see note
  • 4md Lemon; just the minced zest

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