Chili Oil Dressing
|Oriental sesame oil||60 Milliliter (1/4 Cup)|
|Vegetable oil||60 Milliliter (1/4 Cup)|
|Dried chili peppers||10 , seeded and cut into small pieces|
|Ginger slice||6 , crushed with flat side of heavy knife (1/4 Inch Each/ 6 Millimeter Thick)|
|Scallions||4 Ounce, trimmed and crushed with flat side of a heavy knife (6 Medium/110 Grams)|
|Reduced salt soy sauce||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Rice wine||2 Tablespoon|
|Chinese black vinegar||2 Tablespoon|
Heat the sesame and vegetable oils in a heavy saucepan over medium-high heat until smoking, about 4 minutes.
Carefully add the chili peppers, ginger, and scallions, cover the pan, and remove it from the heat.
Strain the oil through a fine sieve and discard the solids.
Combine the oil with the remaining ingredients in a bowl.