*  Exported from  MasterCook  *
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 Serving Size  : 2    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Peppercorns, Szechwan
    2       c            Oil, Corn or Peanut
    2       tb           Chile Flakes, dried red
                         -shockingly pungent
    2 1/2   tb           Ginger, fresh
                         - finely minced
    2       tb           Scallions, green & white
                         - cut in rings
   Heat a large skillet over moderate heat until hot
   enough to evaporate a bead of water on contact. Add
   the Szechwan peppercorns and stir until toasted and
   fragrant, 2 to 3 minutes. Adjust the heat so the
   peppercorns brown without scorching.
   Combine the peppercorns and all of the remaining
   ingredients 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 through a fine-mesh sieve and discard
   the solids. Store the oil in an impeccably clean glass
   jar at cool room temperature.
   This oil is particularly good for salads. Its herbal
   quality also makes it a nice partner to poultry or
   beef dishes.
   Source: ”China Moon" Barbara Tropp Workman Publishing
   Company ISBN 1-56305-315-2  1992 typed by Dorothy Hair
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