China Moon Chili-Lemon Oil
Yield
2 cupsPrep
15 minCook
15 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
corn oil
|
|
| 2 | tablespoons |
sesame oil
|
|
| ¼ | cup |
red pepper flakes
dried |
*
|
| 1 | tablespoon |
peppercorns
szechuan |
|
| 2 | tablespoons |
ginger
julienned |
|
| 4 | medium |
lemon
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
corn oil
|
|
| 3E+1 | ml |
sesame oil
|
|
| 59 | ml |
red pepper flakes
dried |
*
|
| 15 | ml |
peppercorns
szechuan |
|
| 3E+1 | ml |
ginger
julienned |
|
| 4 | medium |
lemon
minced |
*
|
Directions
Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1½ quart saucepan.
Bring to 223 degrees F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.
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.
Remove and discard the lemongrass.
Scrape the oil and seasonings into an impeccably clean container.
