Five-Flavor Oil


Preparation info
  • Yields

    1 cup

    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

Seasoning oils—oils infused with aromatics and oils pressed from the fragrant, toasted sesame seed—have traditionally played a large part in refined Chinese cuisine. Caring cooks have always made chili oil, ginger oil, fagara oil (infused with Szechwan brown peppercorns), and even orange peel oil in the pursuit of aroma and a special subtlety of taste.

  • This is an oil that combines five fragrances—scallion, ginger, Szechwan peppercorn, chili, and sesame—in an am