Sichuan Chili Oil
Making a fresh batch of chili oil is worth the time when cooking Mapo tofu. It really does make all the difference. Plus, you’ll have extra on hand for other things: dipping sauces, drizzled over vegetables (it’s killer over sweet potatoes), mix it in some salad dressings….the sky is the limit.
Ingredients
- 1 cup neutral oil – I used grapeseed
- 1 star anise
- 1 tablespoon five-spice powder
- 2 tablespoons red chili powder – I used Korean chili flakes: gochugaru
- 2 tablespoons shredded dry chilies
- 3 tablespoons of Sichuan peppers
- 2 tablespoons toasted sesame seeds
- 2 bay leaves
- 1 slice of fresh ginger
Directions
- In a small pan, heat the oil along with the fresh ginger slice.
- Place the rest of the ingredients in a heat-proof dish and place the dish on a trivet (it will get very hot)
- When the ginger slice starts to furiously bubble at the edges, turn the heat and immediately pour the the oil into the dish containing the spices. It will swell in volume and bubble a little. It will continue to bubble for a few minutes.
- Once cooled, you can strain it or leave it as it. It’s up to you.
All photos are the work of my very talented, professional photographer husband, Dariusz Terepka.