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China Moon Chili-Lemon Oil

Prep Time: Minutes
Cook Time: Minutes
Serves:2 Cups

Nutritional Information

This spicy chili oil will make a perfect zesty drizzle for any meal. Just sprinkle a little on top of what ever your eating to enhance the flavor by leaps and bounds. But not too much, because this stuff is fire!


  • 1 1/2 cup Corn or Peanut Oil
  • 2 tbsp Japanese Sesame Oil
  • 1/4 cup Dried Red Chili Flakes
  • 1 tbsp Szechwan Brown Peppercorns
  • 1 large Garlic Clove (smash and peel)
  • 2 tbsp Ginger (fine julienned)
  • 1/3 cup Scallion Rings (green & white)
  • 2 each Lemongrass Stalks *see note*
  • 4 med Lemon (minced zest)


  • 1. * 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.
  • 2. 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.
  • 3. 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.
  • 4. Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.Use immediately - do not store for any length of time!

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