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

Andrew Zimmern
May 2012

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Recipe Summary

total:
30 mins
Yield:
about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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.