Chinese Chile-Scallion Oil

Recipe from Barbara Tropp

Adapted by Julia Moskin

Updated May 2, 2024

Chinese Chile-Scallion Oil
Hiroko Masuike/The New York Times
Total Time
30 minutes
Rating
5(304)
Comments
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This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles, or to enliven subpar takeout. —Julia Moskin

Featured in: D.I.Y. Cooking Handbook

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Ingredients

  • â…”cup hot red pepper flakes
  • 4garlic cloves, smashed and peeled
  • 3scallions, cut into thin rings
  • 2tablespoons minced fresh ginger
  • 2½cups corn or peanut oil
  • â…“cup toasted sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

395 calories; 44 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 15 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 2 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

Tip
  • Add any or all of the following before cooking: â…“ cup Chinese black beans, coarsely chopped; the freshly grated zest of 3 large oranges; 1 tablespoon Sichuan peppercorns.

Ratings

5 out of 5
304 user ratings
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Comments

Julia Moskin

That is true, and that is why the garlic and ginger are cooked for at least 15 minutes in the oil in this recipe.

Raw garlic cloves should not be used to make garlic-flavored oil, unless you are going to use up the oil within a day or so.

Stephen

I'd add the sesame oil after its cooled. Heating sesame oil decreases the flavor tremendously.

Julia Moskin

I've kept it for up to six months, but after that you should toss and start over. It's probably still safe to eat, but he flavor is not the same.

Roberta, Canada

I made this oil as is and I absolutely love it!!! So authentic. I’ve had it in my fridge a year 🙄 and it still tastes GREAT!!!!

Barbara

Here is a very good article about the safety of making infused oils: https://extension.umaine.edu/publications/4385e/#:~:text=bot thrives in an oxygen,acidified to prevent bacterial growth.

t

Very good, but beware it is as hot as the hinges of hell!

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Credits

Adapted from a recipe by the chef Barbara Tropp

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