Sichuan Peppercorn Oil             
Yield: 1 cup/240 ml Sichuan peppercorn infused oil.


• 1 cup/240 ml canola or vegetable oil
• 2½ tablespoons whole Sichuan peppercorns


1. Heat the oil over high heat in a wok. When the oil is hot, at around 400°F/200°C, but not smoking, add the peppercorns into the wok. Carefully stir with a spatula for approximately 20 seconds or until the peppercorns are fragrant. The color of the peppercorns should turn from dark red to dark brown. Remove the wok from heat and turn off the stove.

2. Once the peppercorn oil is cooled to room temperature, filter out the Sichuan peppercorns and discard.

3. Transfer the peppercorn oil to a sanitized bottle; it can last for several months.