Oil scented with hot chilis and szechuan peppercorns, similar to the one you see on the tables at some Asian restaurants.
Yield: ¾ cup
Keyword: Szechuan peppercorn
4-5large cloves garlic
1inchpiece of ginger
2Tablespoonscrushed red pepper flakes
2Tablespoonsdried mild chilislike chili japones, or dried bell peppers
Grind the Szechuan peppercorns in a spice grinder or highspeed blender until very fine-they won’t be totally powdered.
Slice the garlic and ginger thin, then combine with the oil and heat gently, until the garlic is lightly browned, and the oil is hot and bubbling. Add the remaining ingredients and pour into a bowl to cool, then strain and reserve the oil. Store the infused oil in the fridge after cooling.