Sichuan Pepper Oil
|Sichuan peppercorns||2 Tablespoon|
|Peanut oil||3⁄4 Cup (12 tbs)|
Stir fry peppercorns in dry wok until fragrant.
Add the oil and cook over low heat for 10 minutes.
Allow to cool, then store in a covered jar for 2-3 days.
Strain and discard peppercorns.
Store oil in a tightly sealed jar and keep in a cool place for up to 6 months.