• Prep Time:
  • Cooking Time:
  • Serves: 2 Cups

China Moon Chili-Lemon Oil

  • Recipe Submitted by on

Category: Asian

 Ingredients List

  • 1 1/2 c Corn or Peanut oil
  • 2 tb Japanese Sesame Oil
  • 1/4 c Dried red chili flakes
  • 1 tb Szechwan Brown Peppercorns
  • 1 lg Clove garlic: smash and peel
  • 2 tb Fresh ginger; fine julienned
  • 1/3 c Scallion rings;green+white
  • 2 Lemongrass stalks;see note
  • 4 md Lemon;just the minced zest


: 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.

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