Title: Infused Oils - Five Flavor Oil "China Moon"
Categories: Condiment Spice Chinese
Yield: 2 Cups

1 1/3	c	Oil, Corn or Peanut
1/2	tb	Oil, Sesame, Japanese
3	lg	Scallions, green & white cut in thick rings
10		Ginger quarter-size coins smashed
1 1/2	ts	Chile Flakes, dried red shockingly pungent
2	ts	Peppercorns, Szechwan brown

Combine all ingredients except for the lemon zest in a heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally. Let simmer for 15 minutes, checking to ensure the temperature does not rise. Remove from the heat and let stand until cool or overnight.

Strain the oil without pressing the solids; then, discard the solids. Store the oil in an impeccably clean glass jar at cool room temperature.

Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair 6/29/94

previous

next