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Sichuan Pepper Oil

Chinese.wok's picture
Ingredients
  Sichuan peppercorns 2 Tablespoon
  Peanut oil 3⁄4 Cup (12 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pepper
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1592 Calories from Fat 1498

% Daily Value*

Total Fat 169 g260.7%

Saturated Fat 28.3 g141.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0 mg

Total Carbohydrates 21 g6.9%

Dietary Fiber 0 g

Sugars 0 g

Protein 3 g6.1%

Vitamin A Vitamin C

Calcium Iron 0.28%

*Based on a 2000 Calorie diet

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Sichuan Pepper Oil Recipe