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Add a photoServings: 1
Ingredients
- 2/3 c. Oil, preferably peanut
- 1 Tbsp. Minced dry red chiles
- 2 tsp Sichuan peppercorns, (opt.) (Unroasted)
Directions
- HEAT A WOK Or possibly SKILLET over high heat and add in the oil. Continue to heat till the oil begins to smoke. Remove the wok from the heat and add in the chiles and peppercorns. Allow the mix to cold undisturbed, then pour it into a jar. Let the mix sit for 2 days, covered, and then strain the oil. It will keep indefinitely.
- Makes 2/3 C.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 154g | |
| Calories 1287 | |
| Calories from Fat 1285 | 100% |
| Total Fat 145.35g | 182% |
| Saturated Fat 10.8g | 43% |
| Trans Fat 3.75g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 10mg | 0% |
| Total Carbs 0.4g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.06g | 0% |
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