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Recipe by: thure
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See below ingredients and instructions of the recipe
2/3 c Oil, preferably peanut
1 tb Chopped dried red chiles
2 ts Sichuan peppercorns, (opt.)
-(Unroasted)
HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat
until the oil begins to smoke. Remove the wok from the heat and add
the chiles and peppercorns. Allow the mixture to cool undisturbed,
then pour it into a jar. Let the mixture sit for 2 days, covered, and
then strain the oil. It will keep indefinitely.
Makes 2/3 Cup
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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