China Moon Chili-Lemon Oil
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INGREDIENTS
- 1 tb Szechwan Brown Peppercorns
- 2 Lemongrass stalks;see note
- 1 1/2 c Corn or Peanut oil
- 2 tb Fresh ginger; fine julienned
- 1/4 c Dried red chili flakes
- 4 md Lemon;just the minced zest
- 1 lg Clove garlic: smash and peel
- 2 tb Japanese Sesame Oil
- 1/3 c Scallion rings;green+white
INSTRUCTIONS
: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets. : #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes. : #2 Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool. : #3 Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Cup (19g) | ||
| Recipe Makes: 2 Cups | ||
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| Calories: 8 | ||
| Calories from Fat: 1 (12%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.7mg | 0 % | |
| Potassium 60.9mg | 2 % | |
| Total Carbohydrate 1.7g | 0 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 1.4g | ||
| Protein 0.4g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 8
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