SEOKYOUNG'S CHILI OIL

INGREDIENTS

1 tbsp sichuan peppercorns, optional

1 cup avocado, vegetable, canola or peanut oil – divided
2 large shallots, chopped
2 tbsp soy sauce
2 tbsp toban djan, Chinese chili bean sauce
1/2 cup red pepper flakes for mild version or Thai chili flakes for spicy version
1 1/2 tbsp sugar
1/4 tsp salt
small pinch of Chinese five spices, optional
1 tsp msg, optional

PREPARATION

Toast sichuan pepper corn on a dry wok or pan for 45 seconds to 1 minute over
medium heat.
Grind with mortar and pestle or coffee/spice grinder to fine but still a little
coarse powder. Set aside.
Heat a wok over medium low to medium low heat, add 1/4 cup of oil and chopped
shallot.
Stir fry the shallot for 4 to 5 minutes or until they are golden brown.
Add soy sauce around edge of the wok, so it will give nice smokey flavor.
Also add toban djan at this point. Stir fry the sauce and shallot mixture for 1 to
2 minutes.
Add remaining oil, red pepper flakes, sugar, salt, Chinese five spices, msg and
sichuan pepper corn.
Stir and cook for additional 1 to 2 minutes. Remove from heat and let it cool then
store in an air tight container.
Keep it in a room temperature is fine and it will last 15 days. Enjoy!