Ma La Oil

recipe
This spicy Sichuan condiment is the secret to Andrew Zimmern's Cold Peanut-Sesame Noodles recipe.

Yield:

about 1 cup

Recipe from

Food & Wine

Recipe Time

Total: 30 Minutes

Ingredients

3/4 cup roasted peanut oil, (See note)
1 tablespoon minced fresh ginger
1 star anise pod
1/2 (small) cinnamon stick
1 (small) shallot, minced
1 clove (small) garlic, minced
2 tablespoons Sichuan peppercorns
1/2 cup dried hot Chinese chiles
1/4 cup toasted sesame oil

Preparation

In a small saucepan, heat the oil over low heat to 175°. Add the ginger, star anise, cinnamon, shallot, garlic, Sichuan peppercorns and chiles and cook over moderately low heat until the oil reaches 225°. Simmer at 225° for 5 minutes, then transfer to a heatproof jar and let cool. Stir in the sesame oil.

Note:

Roasted peanut oil, as opposed to neutral peanut oil, smells richly nutty. Boyajin’s Fragrant Peanut Oil is available at specialty markets and from mingspantry.com.

Andrew Zimmern,

May 2012
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