MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Oil
 Categories: Condiments, Chinese, Jewish
      Yield: 1/4 Cup
 
    1/4 c  Peanut oil
  1 1/2 ts Crushed dried red pepper
           (more or less to taste)
 
  A Szechwan specialty.

  In a 1 quart pot, heat the oil just until it starts to smoke.
  Remove the pot from the heat, wait 5 to 10 seconds, then stir in
  the crushed red pepper.  The pepper can be irritating to the eyes
  and throat, so take a breath before adding it, and don't have your
  face too near the pot. Allow the oil to cool to room temperature,
  then strain out the crushed red pepper.  A small tea strainer will
  work nicely.  Store the hot oil on a pantry shelf in a tightly
  covered jar, or transfer to a bottle with a shaker top so it can
  be used as a condiment.

  From: Chinese Kosher Cooking by Betty S. Goldberg
 
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