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Infused Oils – Five Flavor Oil “China Moon”

Infused Oils - Five Flavor Oil "China Moon" recipe image
This Five Flavor Oil, affectionately named "China Moon," is a versatile condiment that adds depth and aroma to simple dishes. The base of neutral corn or peanut oil is gently infused with fresh scallions, ginger, and a blend of dried chile flakes and Szechwan peppercorns. The result is a silky, fragrant oil with subtle heat and bright herbal notes. It is perfect for drizzling over dumplings, noodles, or steamed vegetables, or for adding a burst of flavor to stir-fries. While the recipe lists Japanese sesame oil, the spice profile suggests a Chinese-inspired five-spice influence. This vegan-friendly oil is easy to make in bulk and stores well, making it a convenient pantry staple for quick weeknight meals or elegant appetizers.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 723.8
Dietary: Gluten-free, Vegetarian
Description
This Five Flavor Oil, affectionately named "China Moon," is a versatile condiment that adds depth and aroma to simple dishes. The base of neutral corn or peanut oil is gently infused with fresh scallions, ginger, and a blend of dried chile flakes and Szechwan peppercorns. The result is a silky, fragrant oil with subtle heat and bright herbal notes. It is perfect for drizzling over dumplings, noodles, or steamed vegetables, or for adding a burst of flavor to stir-fries. While the recipe lists Japanese sesame oil, the spice profile suggests a Chinese-inspired five-spice influence. This vegan-friendly oil is easy to make in bulk and stores well, making it a convenient pantry staple for quick weeknight meals or elegant appetizers.
Ingredients
  • 1 1/3 cup Oil, Corn or Peanut
  • 1/2 tablespoon Oil, Sesame, Japanese
  • 3 lg Scallions, green & white
  • 10 pieces Ginger, quarter-size coins, smashed
  • 1 1/2 tsp Chile Flakes, dried red
  • 2 tsp Peppercorns, Szechwan brown
Directions
  1. 1
    Cut the scallions into thick rings, separating the white and green parts if desired for color, but keeping them together for infusion.
  2. 2
    Smash the quarter-size ginger coins gently with the side of a knife to release their juices.
  3. 3
    Combine the corn or peanut oil, scallions, ginger, chile flakes, and Szechwan peppercorns in a heavy, non-aluminum saucepan.
  4. 4
    Rest a deep-fry thermometer on the rim of the pot to monitor the temperature closely.
  5. 5
    Over moderately low heat, bring the mixture to a gentle bubble at 225 degrees Fahrenheit (107&# 194;°C), stirring occasionally to prevent sticking.
  6. 6
    Let the mixture simmer gently for 15 minutes, ensuring the temperature does not rise above 225 degrees Fahrenheit (107°C) to avoid burning the spices.
  7. 7
    Remove the pot from the heat and let it stand until completely cool or overnight to allow the flavors to meld.
  8. 8
    Strain the oil through a fine-mesh sieve or cheesecloth into a clean container, being careful not to press the solids to keep the oil clear.
  9. 9
    Discard the solid ingredients and store the infused oil in an impeccably clean glass jar.

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 oil in a cool, dark place at room temperature for up to 1 month, or refrigerate for longer shelf life. The oil may solidify slightly in the fridge; simply let it warm to room temperature before using.

Safety: When making infused oils with fresh aromatics like scallions and ginger, ensure they are completely dry before infusing to minimize the risk of botulism. Refrigeration is recommended for oils infused with fresh vegetables.

Variations: For a milder heat, reduce the amount of dried chile flakes. For a stronger ginger flavor, increase the amount of ginger coins. You can also add star anise or cloves for a more traditional five-spice profile.

Tips: Use this oil as a finishing drizzle over dumplings, spring rolls, or steamed fish. It also adds great flavor to stir-fried noodles or as a dip for boiled eggs.

Keywords: infused oil, five flavor oil, china moon, scallion oil, ginger oil, spicy oil, vegan condiment, asian cooking, pantry staple, drizzle, finishing oil, aromatic, homemade, dumpling dip, noodle topping, peanut oil, corn oil, sesame oil, szechwan pepper, dried chile
Read it online: https://www.chefs-mate.com/recipe/infused-oils-five-flavor-oil-china-moon/