Sichuan Peppercorn Oil

• ¼ cup Sichuan peppercorns
• 1 cup peanut oil

Heat a dry wok over high heat for 30 seconds. Add the Sichuan peppercorns and stir briefly to introduce the peppercorns to the heat. Reduce the heat to low and stir for 1½ minutes, or until the peppercorns release their fragrance. Add the peanut oil, raise the heat to medium, and bring the oil to a boil. Lower the heat until the oil is at a simmer and cook, stirring, for 4 to 5 minutes, or unti