Include in Print View:

Five Flavor Oil “China Moon”

Five Flavor Oil "China Moon" recipe image
This Five Flavor Oil, affectionately named "China Moon," is a vibrant condiment that infuses neutral oil with the bold aromatics of scallions, ginger, chile flakes, and Sichuan peppercorns. While the title suggests a Japanese influence, the flavor profile is deeply rooted in Chinese culinary traditions, offering a complex balance of heat, citrus, and numbing spice. The oil is simmered gently to extract maximum flavor without burning the spices, resulting in a smooth, aromatic liquid that enhances stir-fries, noodles, dipping sauces, and roasted vegetables. It adds a professional touch to home cooking with minimal effort. Store it in a clean jar for a pantry staple that brings restaurant-quality depth to simple weeknight meals. This versatile oil captures the essence of five distinct flavors in every drop.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 723.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Five Flavor Oil, affectionately named "China Moon," is a vibrant condiment that infuses neutral oil with the bold aromatics of scallions, ginger, chile flakes, and Sichuan peppercorns. While the title suggests a Japanese influence, the flavor profile is deeply rooted in Chinese culinary traditions, offering a complex balance of heat, citrus, and numbing spice. The oil is simmered gently to extract maximum flavor without burning the spices, resulting in a smooth, aromatic liquid that enhances stir-fries, noodles, dipping sauces, and roasted vegetables. It adds a professional touch to home cooking with minimal effort. Store it in a clean jar for a pantry staple that brings restaurant-quality depth to simple weeknight meals. This versatile oil captures the essence of five distinct flavors in every drop.
Ingredients
  • 1 1/3 cup Oil, Corn or Peanut
  • 1/2 tablespoon Oil, Sesame, Japanese
  • 3 lg Scallions, green & white
  • 10 coins Ginger, quarter-size, smashed
  • 1 1/2 tsp Chile Flakes, dried red
  • 2 tsp Peppercorns, Szechwan brown
Directions
  1. 1
    Cut the scallions into thick rings.
  2. 2
    Slice the ginger into quarter-size coins and smash them slightly with the side of a knife.
  3. 3
    Combine the corn or peanut oil, sesame oil, scallions, ginger, chile flakes, and Sichuan peppercorns in a heavy, non-aluminum saucepan (1 to 1.5 quart capacity).
  4. 4
    Rest a deep-fry thermometer on the rim of the pot to monitor temperature.
  5. 5
    Over moderately low heat, bring the mixture to a bubbly 225&# 194;°F (107ðC), stirring occasionally to prevent sticking.
  6. 6
    Maintain the temperature at 225ðF (107ðC) and let the mixture simmer gently for 15 minutes, ensuring the temperature does not rise significantly to avoid burning the spices.
  7. 7
    Remove the pot from the heat and let it stand until completely cool, or leave it overnight for deeper flavor infusion.
  8. 8
    Strain the oil through a fine-mesh sieve into a clean container without pressing on the solids, then discard the solids.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 723.8kcal
% Daily Value *
Total Fat 81.9g126%
Saturated Fat 12.3g62%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the infused oil in an impeccably clean glass jar at cool room temperature. For best quality, use within 1-2 months. Ensure the jar is completely dry before adding the oil to prevent spoilage.

Safety: Always monitor the oil temperature carefully. Do not exceed 225ðF (107ðC) as higher temperatures can burn the spices, resulting in a bitter taste.

Variations: You can adjust the heat level by increasing or decreasing the amount of chile flakes. For a brighter flavor, add a strip of lemon zest during the simmering process, as mentioned in the original source, though it is not listed in the primary ingredients.

Ingredient Note: Peanut oil is recommended for its high smoke point and nutty flavor, which complements the spices well. Corn oil provides a more neutral base.

Keywords: infused oil, five spice, chinese oil, scallion oil, chile oil, szechwan peppercorn, ginger oil, vegan, condiment, pantry staple, spicy, aromatic, cooking oil, flavor enhancer, homemade, seasoning
Read it online: https://www.chefs-mate.com/recipe/five-flavor-oil-china-moon/