Spicy Stir-Fry Oil

 
4 1/4-inch thick slices ginger
2 small hot dried chiles
2 cloves garlic, peeled
zest of 1 orange, removed with a peeler or knife
1 cinnamon stick
1 star anise pod
1 t. whole allspice
1 t. coriander seed
1 Quart olive oil
 

In a quart-size glass bottle or jar, place all of the ingredients except for the oil. Drizzle the oil over the top of the mixture, and make sure that everything is thoroughly immersed in the oil. Cover and set aside for 2 weeks. Strain the mixture through a coffee filter. Transfer the flavored oil to another bottle or several bottles. Label and date the bottle or bottles. Store in the refrigerator to prevent it from going rancid. Use this oil for stir-fries, grains, noodles, salads, and dressings.

Yield: 1 Quart

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett