Ma La Oil
- TOTAL TIME: 30 MIN
- SERVINGS: about 1 cup
This spicy Sichuan condiment is the secret to Andrew Zimmern’s Cold Peanut-Sesame Noodles recipe.
- 3/4 cup roasted peanut oil (See note)
- 1 tablespoon minced fresh ginger
- 1 star anise pod
- 1/2 small cinnamon stick
- 1 small shallot, minced
- 1 small garlic clove, minced
- 2 tablespoons Sichuan peppercorns
- 1/2 cup dried hot Chinese chiles
- 1/4 cup toasted sesame oil
- 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.
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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.