Sichuan Peppercorn Oil Vegan
5m prep 10m cook 45m ready
A fragrant and numbing Sichuan peppercorn oil, perfect for drizzling over noodles, soups, shellfish, sautéed greens, and fried rice. This versatile oil keeps for a long time and adds a unique flavor to many dishes.
Nutrition (per serving, estimated)
Estimated based off 1 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 110 mg
- Iron: 2.51 mg
- Magnesium: 185 mg
- Phosphorus: 427 mg
- Potassium: 856 mg
- Zinc: 2.2 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml whole Sichuan peppercorns
- 177 ml peanut or vegetable oil
- 59.1 ml toasted sesame oil
Let's Cook
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Step 1.
Place a medium pan over medium-low heat. Add the whole Sichuan peppercorns and roast for 2 to 3 minutes, shaking the pan occasionally, until they become fragrant.
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Step 2.
Transfer the roasted peppercorns to a small pot. Add the peanut or vegetable oil and place over medium-low heat. Cook until the oil reaches a light simmer, then continue simmering for 2 to 3 minutes, until a kitchen thermometer reads between 200 and 225°F.
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Step 3.
Remove the pot from the heat. Stir in the toasted sesame oil. Let the oil steep for about 30 minutes to infuse the flavors.
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Step 4.
Pour the oil through a fine-mesh sieve into a half-pint glass jar or other nonreactive container, discarding the peppercorns. Cover tightly with a lid and store in a cool place for up to 2 months.
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