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This started out as a chili oil that was from a recipe by Spoon Fork Bacon. It was their Peanut Noodle recipe. But I never had all the ingredients so I added some other things, and skipped some stuff. So this is my own now.
Servings: 15
  • ΒΌ cup vegetable oil
  • 2 Tablespoons Togarashi
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon black sesame seeds
  • 1 teaspoon regular (white) sesame seeds
  • 1 teaspoon freshly ground Sichuan Peppercorns
  • 3 Tablespoons soy sauce
  • 2 Tablespoons sesame oil
  • 1 green onion, thinly sliced optional
  1. Heat vegetable oil in a pan on the stove until just starting to shimmer.
  2. While that's heating, combine the other ingredients (through the peppercorns) in a small metal (or at least heat-proof) bowl.
  3. When the oil is hot, pour it into the bowl with the Togarashi, garlic, ginger, sesame seeds and peppercorns). Do this CAREFULLY and don't stand over it. The mix of hot oil and the peppercorns can produce an effect similar to tear gas. I held a towel over my nose and mouth and stood really far back.
  4. Once it's cooled add the soy sauce, sesame oil and green onions.
  • This oil is super good on almost everything. We like it on egg rolls, dumplings, eggs, noodle dishes, chicken wings, etc.