Ma La Oil

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

This recipe goes with Cold Peanut-Sesame Noodles

Yield: about 1 cup
Total:
Recipe from Food & Wine

More 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

  1. 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.

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