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Ma La Oil “China Moon”

Ma La Oil "China Moon" recipe image
This Ma La Oil is a vibrant, aromatic condiment that captures the essence of Sichuan cuisine with its signature "ma" (numbing) and "la" (spicy) profile. Infusing neutral oil with Sichuan peppercorns, dried chile flakes, ginger, and scallions creates a deeply flavorful liquid gold. The result is a rich, fragrant oil that adds an inimitable touch of lushness to any dish. Perfect for drizzling over steamed fish, roasted meats, pasta, or salad dressings, this oil transforms simple ingredients into restaurant-quality meals. Its complex flavor profile makes it an essential addition to your pantry for Asian-inspired cooking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 1060.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Ma La Oil is a vibrant, aromatic condiment that captures the essence of Sichuan cuisine with its signature "ma" (numbing) and "la" (spicy) profile. Infusing neutral oil with Sichuan peppercorns, dried chile flakes, ginger, and scallions creates a deeply flavorful liquid gold. The result is a rich, fragrant oil that adds an inimitable touch of lushness to any dish. Perfect for drizzling over steamed fish, roasted meats, pasta, or salad dressings, this oil transforms simple ingredients into restaurant-quality meals. Its complex flavor profile makes it an essential addition to your pantry for Asian-inspired cooking.
Ingredients
  • 1 cup Oil, Corn or Peanut
  • 1 cup Oil, Sesame, Japanese
  • 1/2 cup Scallions, green & white
  • 15 slices Ginger, quarter-size coins, smashed
  • 2 tbsp Peppercorns, Szechwan
  • 2/3 cup Chile Flakes, dried red
  • 2 tsp Salt, Kosher
Directions
  1. 1
    Slice ginger into quarter-size coins and smash lightly to release aromatics.
  2. 2
    Cut scallions into 1-inch rings.
  3. 3
    Combine corn or peanut oil, sesame oil, ginger, scallions, Sichuan peppercorns, chile flakes, and kosher salt in a heavy, non-aluminum 1.5-quart saucepan.
  4. 4
    Rest a deep-fry thermometer on the rim of the pot.
  5. 5
    Heat over moderately low heat, stirring occasionally, until the mixture reaches a bubbly 225&# 194;°F (107°C).
  6. 6
    Let the mixture simmer gently for 15 minutes, monitoring the temperature to ensure it does not rise above 225°F (107°C).
  7. 7
    Remove from heat and allow the oil to stand until completely cool, or preferably overnight, to fully infuse.
  8. 8
    Strain the oil through a fine-mesh sieve into a clean container, pressing lightly on the solids to extract remaining oil.
  9. 9
    Transfer the strained oil to an impeccably clean glass jar.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1060.8kcal
% Daily Value *
Total Fat 120.0g185%
Saturated Fat 18.0g90%
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 an impeccably clean glass jar at cool room temperature. For longer shelf life, refrigerate after opening.

Usage Tips: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. Add a spoonful to salad dressings, brush on plates for steaming fish, or drizzle over roasted meats, pasta, or bread loaves just before serving.

Safety: Ensure all jars and utensils are impeccably clean to prevent contamination. The oil can be used for up to 3 months if stored properly.

Variations: Adjust the amount of chile flakes based on your desired heat level. For a milder version, reduce the chile flakes by half.

Keywords: ma la, sichuan, infused oil, chili oil, spicy, numbing, ginger, scallions, aromatic, condiment, chinese cooking, peppercorns, chile flakes, vegan, pantry staple
Read it online: https://www.chefs-mate.com/recipe/ma-la-oil-china-moon/