Ma La Oil

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

  • Total Time:
  • Servings: about 1 cup

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  • 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

How to make this recipe

  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.


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

Contributed By Published May 2012

500920 recipes/ma-la-oil 2013-12-06T23:36:07+00:00 Andrew Zimmern asian|chinese|sauces-and-condiments|fast|make-ahead may-2012,peanut oil,spicy oil,cold spicy noodles,sichuan recipe recipes,ma-la-oil 500920

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