CHINESE CHILE-SCALLION OIL
This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles, or to enliven subpar takeout.
Provided by Julia Moskin
Categories condiments, sauces and gravies
Time 30m
Number Of Ingredients 6
Steps:
- In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 34 grams, Carbohydrate 2 grams, Fat 44 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 7 grams, Sodium 2 milligrams, Sugar 1 gram
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Keegan Jacobs
[email protected]I love the smoky flavor that the toasted chiles give to this oil.
Kidney
[email protected]This is a great recipe for a quick and easy condiment. I'll definitely be making it again.
Ibrahim Mehar
[email protected]I'm not usually a fan of spicy food, but this oil was surprisingly delicious. The heat was just right and it added a lot of flavor to my dishes.
rajafiaz786 raja
[email protected]I made a double batch of this oil and I'm so glad I did. It's so good, I'm sure I'll be using it all up in no time.
Nsanja Shafic
[email protected]I was a bit worried that the oil would be too spicy, but it was actually very mild. The scallions and ginger really mellowed out the heat.
Iculolethu Ntalenyana
[email protected]This chile scallion oil is so versatile. I've used it in stir-fries, noodle dishes, and even as a marinade.
Fadwa Youssef
[email protected]I used this oil as a dipping sauce for dumplings and it was amazing! The flavors were perfectly balanced.
Md Shaon
[email protected]I've never made chile scallion oil before, but this recipe made it so easy. I'll definitely be making it again.
Queen Joy
[email protected]The result was a beautifully fragrant and flavorful oil that added a delicious touch to my dishes.
Samuel Montgomery
[email protected]I love how easy this recipe is to follow. I was able to whip up a batch of chile scallion oil in no time.
Suman Kanchha Official
[email protected]This is the most flavorful and versatile condiment I've ever made! I've been using it on everything from noodles and dumplings to eggs and roasted vegetables.