Barbara Tropp

Szechwan Peppercorn Oil

Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in
China Moon Cookbook
China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

Redolent of the herbal qualities of Szechwan pepper, this is an intriguingly flavored spicy oil. The oil may cloud on account of the ginger, but that will not impair its taste.

Ingredients

  • 6 tablespoons Szechwan peppercorns
  • 2 cups corn or peanut oil
  • 2

Method

  1. Heat a large heavy 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.
  2. Combine the peppercorns and all of the remaining ingredients in a heavy, non-aluminum