LAY HO MA everyone! I’m so excited to have filmed this to share with you – it was a highly requested recipe! Plus, I’m Chinese so I’m not sure why this episode was not filmed sooner! Nonetheless, join me in today’s episode and learn how to make Chinese chili oil from scratch! Let’s begin.
Ingredients:
4 tbsp red pepper powder (find this at Asian grocers)
2 tbsp toasted white sesame seeds
1 tsp sichuan peppercorns
1 star anise
1 bay leaf
1 tsp sesame oil
1 cup grapeseed or vegetable oil
1 small piece ginger
Directions:
1. In a mason jar, add in all the dry ingredients. Crush the peppercorns in a pestle and mortar
2. Add the sesame oil into the jar
3. Heat the oil in a saucepan over medium high heat for about 3-5min
4. Place the ginger in the oil
5. When the ginger turns golden brown, remove it, and turn the heat off
6. Carefully pour the hot oil into the mason jar
7. Let the incredible flavour infuseeeeeeeeee!
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Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.
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