chili oil

chili oil

lots of dried arbol chilies

almost as much sichuan peppercorns

one dried shiitake

some sugar

salt to taste

msg to taste

-grind it up

one shallot, diced

lots of garlic garlic, sliced

lots of grapeseed oil

-fry it up

-pour it up over ground spices

-let it all soak it up overnight at least

It was time to re-up the chili oil jar. It actually lasts me forever because I only ever use the tiniest spoonful at a time. Next to Joyce's heaping dollops.

Also, I really only use the chili oil for dumplings and noodles.

Sometimes a really simple bowl of noodles really gets me. Just cuts me right to my stomach heart.

I ate this variation two days in a row. My limiting factor being the remaining bag of bok choy.

Noodles cooked in broth. Bok choy sauteed in oil (sardine oil one day, regular the next) and shaoxin. Noodles dressed in cilantro oil and the above chili oil. Egg poached or fried - doesn't matter, but it's essential.