- 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.
The oil can be stored in a cool place for up to 2 months.
One Teaspoon Peppercorn Oil Calories 41 kcal, Total Fat 4.6 gm, Saturated Fat .8 gm.