Infused Oils- Five Flavor Oil "China Moon"

* Exported from MasterCook *

INFUSED OILS - FIVE FLAVOR OIL "CHINA MOON"

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c Oil, Corn or Peanut
1/2 tb Oil, Sesame, Japanese
3 lg Scallions, green & white
- cut in thick rings
10 Ginger quarter-size coins
- smashed
1 1/2 ts Chile Flakes, dried red
-shockingly pungent
2 ts Peppercorns, Szechwan brown

Combine all ingredients except for the lemon zest in a
heavy, non aluminum 1 to 1 1/2 quart saucepan. Rest a
deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225
degrees, stirring occasionally. Let simmer for 15
minutes, checking to ensure the temperature does not
rise. Remove from the heat and let stand until cool or
overnight.

Strain the oil without pressing the solids; then,
discard the solids. Store the oil in an impeccably
clean glass jar at cool room temperature.

Source: "China Moon" Barbara Tropp Workman Publishing
Company ISBN 1-56305-315-2 1992 typed by Dorothy Hair
6/29/94



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