This handy recipe was shared by CSA member Margaret. It is adapted from the Pan Chancho cookbook, and is the oil that they use for their Dragon Noodles. It makes about 5 cups, but keeps for 6 months – and Margaret assured us that it is easily used up well before the 6 month mark!
- 3/4 cup minced garlic
- 3/4 cup chopped fresh ginger whatever size you prefer
- 1/4 cup coarsely chopped fermented black beans available at any Asian market, keeps forever in fridge
- 1/3 cup crushed dried chilies/chili flakes
- 4 cups canola or other neutral flavoured vegetable oil
- 1 Tbsp toasted sesame oil I usually use more
Optional whole spices according to your taste/tolerance for whole spices in your food. (I adapted that part from their recipe for Asian Noodles):
- 2-3 whole star anise
- 1/2 tsp whole cloves I use less
- 1 stalk of chopped or minced lemon grass
Mix all ingredients together in a medium saucepan. Place over medium-high heat, bring to a boil, stirring.
Immediately reduce heat to medium-low and simmer, stirring, for 15 minutes.
Remove from heat and let cool.
Refrigerate in covered jar/s until needed.
The oil will taste quite spicy at first but within a few days, the spiciness of the chilies will reduce to a nice medium level. Dragon Oil can be stored covered in the refrigerator for up to 6 months.