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Sichuan Peppercorn Oil

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  1. 2 tablespoons Sichuan peppercorns
  2. 1 cup peanut oil
  1. 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.
Make Ahead The oil can be stored in a cool place for up to 2 months. Notes One Teaspoon Peppercorn Oil Calories 41 kcal, Total Fat 4.6 gm, Saturated Fat .8 gm.
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