Chili Oil for Shu Mai
By America's Test KitchenPublished on February 23, 2011
Time
15 minutes, plus 1 hour cooling
Yield
Makes about 1/2 cup
Ingredients
1 tablespoon soy sauce 2 teaspoons sugar ½ teaspoon table salt ½ cup peanut oil ¼ cup red pepper flakes 2 medium garlic cloves, peeled
Instructions
- Combine soy sauce, sugar, and salt in small bowl; set aside. Heat oil in small saucepan over medium heat until it is just shimmering and registers 300 degrees on an instant-read thermometer. Remove pan from heat and stir in pepper flakes, garlic, and soy sauce mixture. Let cool to room temperature, stirring occasionally, about 1 hour. Discard garlic before serving.
Time
15 minutes, plus 1 hour coolingYield
Makes about 1/2 cupIngredients
1 tablespoon soy sauce
2 teaspoons sugar
½ teaspoon table salt
½ cup peanut oil
¼ cup red pepper flakes
2 medium garlic cloves, peeled
Ingredients
1 tablespoon soy sauce
2 teaspoons sugar
½ teaspoon table salt
½ cup peanut oil
¼ cup red pepper flakes
2 medium garlic cloves, peeled
Ingredients
1 tablespoon soy sauce
2 teaspoons sugar
½ teaspoon table salt
½ cup peanut oil
¼ cup red pepper flakes
2 medium garlic cloves, peeled
Why This Recipe Works
This chili oil recipe serves as a quick accompaniment to our Shu Mai recipe. Soy sauce and sugar offer a sweet and salty punch, while red pepper flakes lend this chili oil a bite.
Instructions
- Combine soy sauce, sugar, and salt in small bowl; set aside. Heat oil in small saucepan over medium heat until it is just shimmering and registers 300 degrees on an instant-read thermometer. Remove pan from heat and stir in pepper flakes, garlic, and soy sauce mixture. Let cool to room temperature, stirring occasionally, about 1 hour. Discard garlic before serving.
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