Perhaps the most versatile of our seasoned oils, this is a light infusion speaking equally of different flavors. The oil may cloud, but the flavor will not be impaired.

Ingredients

  • 1⅓ cups corn or peanut oil
  • ½ cup Japanese sesame oil
  • 3 large scallions, cut into thick green and white rings
  • 10 quarter-size thin coins fresh ginger, smashed
  • teaspoons shockingly pungent dried red chili flakes
  • 2 teaspoons Szechwan peppercorns

Method

  1. Combine all of the ingredients in a heavy, non-aluminum 1- to 1½-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring the mixture to a bubbly 225°F, 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.
  2. Strain the oil without pressing the solids; then, discard the solids. Store the oil in an impeccably clean glass jar at cool room temperature.
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