Chili Oil

Ingredients:

  • 3/4 cup peanut oil
  • 1 tbs Sichuan peppercorns
  • 2 dried chilies, sliced

Heat wok over low heat and add oil, peppercorns, and chilies.  Cook for 10 minutes and then allow to cool.  Store in a covered jar for 2-3 days, then strain and discard peppercorns and chilies.  Store in an airtight container and keep in a cool place for up to 6 months.