Recipe - Hot Pepper Oil

4 teaspoon Peanut oil
2 Or
3 Red chili peppers

1. Heat oil. Add chili peppers and cook stirring over medium heat until
oil becomes dark red.

2. Cool and strain.

NOTE: This seasoning, also known as Red Pepper Oil, Hot Salad Oil, or
Szechwan Oil, needs no refrigeration.

VARIATIONS:

1. For the peanut oil, substitute sesame oil.

2. For the fresh chili peppers, substitute One half teaspoon dried, crushed
chili peppers.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.