Sichuan Peppercorn Oil
- SERVINGS: MAKES 1 CUP
- 2 tablespoons Sichuan peppercorns
- 1 cup peanut oil
- Heat a wok over high heat for 30 seconds. Add the peppercorns, reduce the heat to low and stir until fragrant, about 2 minutes. Add the oil and bring to a boil over moderate heat. Reduce the heat to moderately low and cook until the peppercorns blacken, 4 to 5 minutes. Strain the oil.
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Congratulations to Mei Lin, winner of Top Chef Season 12.