Chili Oil Dressing Recipe
Ingredients
| 1/4 cup Oriental sesame oil [60 ml] | ||
| 1/4 cup vegetable oil [60 ml] | ||
| 10 dried chili peppers, seeded and cut into small pieces | ||
| 6 slices ginger, each 1/4 inch [6 mm] thick, crushed with the flat side of a heavy knife | ||
| 6 medium scallions [4 ounces total, 110 g], trimmed and crushed with the flat side of a heavy knife | ||
| 1/4 cup light or reduced-salt soy sauce [60 ml] | ||
| 1/4 cup water [60 ml] | ||
| Rice wine | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| 2 tablespoons Chinese black vinegar | ||
Directions
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.
Cool.
Strain the oil through a fine sieve and discard the solids.
Combine the oil with the remaining ingredients in a bowl.
Carefully add the chili peppers, ginger, and scallions, cover the pan, and remove it from the heat.
Cool.
Strain the oil through a fine sieve and discard the solids.
Combine the oil with the remaining ingredients in a bowl.
Chef
