In today’s world of global cooking, many recipes call for specialty ingredients and oils that can be hard to find in local grocery stores. Sichuan Peppercorn Oil is one of those elusive ingredients but is worth having in your pantry. This Chinese oil gives just the right amount of heat to stir fries, sauces, dressings, and more.
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.
Taught to me by my friend, Rachel from China, this oil can be used in a variety of ways to add a distinctly wonderful aroma to a dish. One of my favorite ways to incorporate Sichuan peppercorn oil is in the Spicy Sichuan Beef recipe found in my cookbook, It Begins at the Table.
You can also use this fragrant oil in stir-fries, 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!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
Share this Post
| Prep Time | 3 minutes |
| Cook Time | 12 minutes |
| Passive Time | 1 hour |
| Servings |
cup
|
- 1/4 cup light olive oil
- 2 tablespoons Sichuan peppercorn
Ingredients
|
|
- Heat a medium saucepan over high-heat for approximately 30 seconds.
- Add the peppercorns and reduce the heat to medium-low. Move peppercorns around the pan (approximately 20 seconds) or until they start to smoke and become aromatic, being careful not to let the peppercorns burn. Remove the pan from the heat and set aside to cool.
- Once cooled, transfer peppercorns to a bowl and lightly mince them by crushing the shells with the back of a spoon. Pour the peppercorn into a glass jar.
- Using the same pan, heat the oil over medium heat 1-2 minutes or util it begins to smoke. Carefully pour the oil over the peppercorns and store in your pantry.
- If you prefer a subtle flavor, marinate the peppercorns in the oil for 30 minutes to infuse the flavors, strain the peppercorns from the oil and store in a high-heat glass jar or canning jar and store at room temperature for up to 3 months.
Recipe by Rachel Huang for www.culinarybutterfly.com
Comments
Absolutely shattered my jar. Not a good call
Hi David,
I’m so sorry to hear that! Canning jars and other high-heat glass jars made for canning and hot liquids are always the best to use when preparing recipes like Sichuan Peppercorn Oil as mentioned in the recipe. I hope you will give it another try!
Hi Lisa,
Can I substitute the olive oil for peanut oil?
Hi Cheryl,
Give it a try and see how you like it. The reason I use olive oil is it keeps the flavor of the oil neutral so the heat from the Sichuan Peppercorn flavor becomes the dominant flavor for the dishes I make it with. However, peanut oil might be nice especially if you are making Thai food or other dishes that require a hint of peanut flavoring. Let me know how it turns out!
Lisa
Olive oil?! I stopped reading right there. At least try to make it authentic.
Thanks for your input, Kim. This recipe was taught to me from a dear friend who was born and raised in China and I always honor their recipe and their interpretation of food preparation. Much like apple pie, my family recipe is different than someone’s else but it doesn’t mean one of ours is wrong. It’s a matter of personal preference and often times available ingredients. I believe just like people are to be celebrated for the beauty of their culture, so is the food they make – even if it’s prepared differently from mine or yours.
I highly recommend you give this recipe a try. I think you will be pleasantly surprised!
I can’t think that the type of oil makes much difference. Surely any neutral oil would do, e,g, sunflower oil. But why not try it Rachel’s way? I did and was delighted with the tingling, numbing and fragrant result!
Hi Nick,
I agree, neutral oils do work well with this recipe even if it departs from some traditional options. I’m happy you tried Rachel’s sauce and enjoyed it so much! Sichuan Peppercorn Oil is at the top of my list of favorite infused oils that really enhance a dish with the perfect balance of heat and flavor. Thanks for sharing!
Lisa
I used grapeseed oil, which is very neutral, and it worked quite well. I made a batch with tiny dried pequin peppers as well, and the result is in a condiment jar on the table right now. Don’t roast the pequins unless you have adequate ventilation, though!
Hi Glenn,
I haven’t tried this recipe with Pequin peppers but I imagine they make a delightful oil that can be used for many wonderful dishes. Thanks for sharing!
Lisa~