China Moon Chili-Lemon Oil
Yield: 2 Cups
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.