China Moon Chili Orange Oil Recipes

Steps:

• In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees. Let cool. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

Steps:

• DO NOT RINSE THE BLACK BEANS.
• Choose oranges with unblemished skins which have been kept as free as possible of waxes and dyes, then wash them carefully with a light liquid detergent, hot water, and an abrasive sponge. The effort may seem excessive, but it makes a difference. So too will a sharp vegetable peeler which will pare off the flavorful skin (zest) and not the bitter white pith.
• Wash the oranges as described above. Peel away the thin layer of orange zest (leaving behind the white pith) and finely mince it.
• Combine the chopped zest with all of the remaining ingredients in a heavy, non-aluminum 2- to 2-1/2 qt saucepan. Bring to 225* to 250*F on a deep-fry thermometer over moderately low heat, stirring occasionally, and let bubble for 15 minute Remove from the heat and let stand till cold or possibly overnight.
• Scrape the oil and seasonings ("goop") into a glass container, cover, and store at cold room temperature.
• Menu Suggestions: Be creative with the "goop" made from the seasonings as well as the oil. A spoonful stirred into noodles or possibly meat loaf is a tasty revelation.