Sichuan Peppercorn Oil Recipe

In Dairy-free, Food Around The World, Gluten-free, Recipes | Delicious and Quick Recipes for Real Food by Lisa Soldo-JohnsonLeave a Comment

home szechuan sauce made from peppercorn oil

In today’s world of global cooking, many recipes call for specialty oils that aren’t readily available in most grocery stores.  Sichuan Peppercorn Oil is one of those elusive ingredients that can be hard to find.

The challenge of finding global spices and seasonings without the hassle of hunting for the nearest specialty store for a tablespoon of Peppercorn Oil is what prompted me to create a “DIY” section on my blog and in my cookbook.

What I love about this particular oil are the numerous uses for adding a distinctly wonderful peppercorn flavor to dishes. One of my favorite ways to incorporate it is in my Chinese Spicy Shaved Beef Bites recipe created by my friend Rachel from China.

You can also use this fragrant oil in stir-frys, sautees, dipping sauces, or anywhere you’d like to add a little zing to your meal. It’s a quick and easy oil to make and keeps perfectly in your cabinet for months. That is of course if it lasts that long!

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Sichuan Peppercorn Oil Recipe Yum
Flavorful Sichuan Peppercorn oil is a delicious option for stir-frys, sauteing, frying, dressings, sauces and more.
Prep Time 3 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
cup
Ingredients
Prep Time 3 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
cup
Ingredients
Instructions
  1. Heat medium saucepan over high heat for 30 seconds.
  2. Add the peppercorns, reduce heat to medium-low. Moving peppercorns around the pan for 30 seconds or just until they start to smoke and become aromatic. (Be careful not to let the peppercorns burn).
  3. Transfer peppercorns to a bowl and cool.
  4. Using the same pan, heat the olive oil in the saucepan over medium heat 5 minutes or until it starts to smoke.
  5. Remove pan from heat and carefully pour the oil into the bowl with the peppercorns and let marinate for 30 minutes to infuse the flavors before using the oil.
  6. Strain oil into a glass container, discard peppercorns and store in a cool place for up to 2 months. If you prefer a stronger oil, leave the peppercorns in the oil for 24 hours before straining and storing.
Recipe Notes

Recipe by Rachel Huang for www.culinarybutterfly.com

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