My F&W
quick save (...)

Ma La Oil

  • TOTAL TIME: 30 MIN
  • SERVINGS: about 1 cup
  • FAST
  • MAKE-AHEAD

This spicy Sichuan condiment is the secret to Andrew Zimmern’s Cold Peanut-Sesame Noodles recipe.

  1. 3/4 cup roasted peanut oil (See note)
  2. 1 tablespoon minced fresh ginger
  3. 1 star anise pod
  4. 1/2 small cinnamon stick
  5. 1 small shallot, minced
  6. 1 small garlic clove, minced
  7. 2 tablespoons Sichuan peppercorns
  8. 1/2 cup dried hot Chinese chiles
  9. 1/4 cup toasted sesame oil
  1. In a small saucepan, heat the oil over low heat to 175°. Add the ginger, star anise, cinnamon, shallot, garlic, Sichuan peppercorns and chiles and cook over moderately low heat until the oil reaches 225°. Simmer at 225° for 5 minutes, then transfer to a heatproof jar and let cool. Stir in the sesame oil.
Make Ahead

The Ma La Oil can be kept in a sealed jar at room temperature for up to 1 week.

Notes

Roasted peanut oil, as opposed to neutral peanut oil, smells richly nutty. Boyajin’s Fragrant Peanut Oil is available at specialty markets and from mingspantry.com.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.