*  Exported from  MasterCook  *

              INFUSED OILS - SZECHWAN PEPPERCORN OIL "CHINA

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       tb           Peppercorns, Szechwan
   2       c            Oil, Corn or Peanut
   2       tb           Chile Flakes, dried red
                        -shockingly pungent
   2 1/2   tb           Ginger, fresh
                        - finely minced
   2       tb           Scallions, green & white
                        - cut in rings

  Heat a large skillet over moderate heat until hot
  enough to evaporate a bead of water on contact. Add
  the Szechwan peppercorns and stir until toasted and
  fragrant, 2 to 3 minutes. Adjust the heat so the
  peppercorns brown without scorching.
  
  Combine the peppercorns and all of the remaining
  ingredients 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 through a fine-mesh sieve and discard
  the solids. Store the oil in an impeccably clean glass
  jar at cool room temperature.
  
  This oil is particularly good for salads. Its herbal
  quality also makes it a nice partner to poultry or
  beef dishes.
  
  Source: "China Moon" Barbara Tropp Workman Publishing
  Company ISBN 1-56305-315-2  1992 typed by Dorothy Hair
  6/29/94
 


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