Sichuan Peppercorn Oil Recipe
(Chun Jiu Yau)
¼ cup Sichuan peppercorns
1 cup peanut oil
Heat a wok over high heat for 30 seconds. Add the Sichuan peppercorns to the dry wok and stir. Reduce the heat to low and stir for 1½ minutes or until the peppercorns release their fragrance. Add the peanut oil, raise the heat to medium, and bring the oil to a boil. Lower the heat to a simmer and cook for 4 to 5 minutes, stirring, or until the peppercorns turn black and release their fragrance. Strain the oil, allow it to cool, and pour into a glass jar. The oil will keep at room temperature for 1 week or refrigerated for up to 6 months.
Note: The peppercorns will keep indefinitely, refrigerated, in a closed container.