Chili Oil

Recipe by: Martin Yan | from Martin Yan's China

Cookstr

Total Time: A Day Or More

Skill Level: Easy

Cost: Inexpensive

Do not confuse this with vegetable oil, which is commonly used for stir-frying and deep-frying food. Chili oil is a flavoring agent; a little of this will go a long way. Add it to dressings and sauces to give them a spicy finish, or use it as a dipping sauce for dumplings. Like sesame oil, chili oil is widely available in stores, but I prefer to make my own. It’s really quite easy, and you can control the level of hotness.

Yield: Makes 2 cups

INGREDIENTS

2 cups vegetable oil
1 cup dried red chile flakes

Directions

In a 1-quart pan, combine the oil and chile flakes. Heat over medium-low heat until the chiles have infused the oil with their flavor, about 20 minutes. Remove the pan from the heat and set aside to cool completely. Let sit at room temperature overnight for a stronger chile flavor.

Strain the chili all through a fine sieve into a glass jar. The oil will keep at room temperature for up to 1 month.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

Calories 255kcal (13%)

Calcium 3mg (0%)

Vitamin C 2mg (3%)

Vitamin A 48mcg RAE (2%)

Potassium 47mg

Magnesium 4mg

Protein 0g

Sugar 0g