Ma La Oil
Ignite your taste buds with this flavorful Ma La Oil, a bold and aromatic chili oil that encapsulates the signature "numbing and spicy" sensation of Sichuan cuisine. Infused with Sichuan peppercorns, dried red chilies, and a medley of fragrant aromatics like star anise, ginger, and garlic, this versatile condiment is the perfect way to elevate your favorite dishes. Toasted spices create a deep, smoky base, while hot oil transforms ground chili flakes into a vibrant, crimson infusion packed with layers of complexity. Ready in just 30 minutes, Ma La Oil is a must-have condiment for drizzling over noodles, dumplings, stir-fries, and beyond. Its balance of heat, spice, and aroma will take your culinary creations to the next level!
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Recipe Information
Ingredients
- 2 cups vegetable oil (or neutral oil like canola oil)
- 2 tablespoons Sichuan peppercorns
- 25 whole dried red chilies
- 1 cup ground chili flakes (medium spice level)
- 1 2-inch piece (sliced) ginger
- 6 cloves (smashed) garlic
- 2 whole star anise
- 1 whole cinnamon stick
- 3 whole bay leaves
- 3 whole (cut into 3-inch pieces) scallions (green onions)
- 1 teaspoon salt
Instructions
Prepare all your ingredients: smash the garlic, slice the ginger, and cut the scallions into pieces.
In a dry wok or skillet, toast the Sichuan peppercorns and dried red chilies over low to medium heat for about 2-3 minutes. Stir constantly to prevent burning, then remove from heat and allow to cool.
Crush the toasted Sichuan peppercorns and dried chilies slightly using a mortar and pestle or a rolling pin. Set aside.
Place a heat-safe bowl with the ground chili flakes in it. Add the toasted peppercorn and chili mixture on top.
In a medium saucepan, combine the vegetable oil, sliced ginger, smashed garlic cloves, star anise, cinnamon stick, bay leaves, and scallions. Heat the oil over medium heat for about 10 minutes, stirring occasionally to allow the aromatics to infuse the oil.
Reduce the heat to low as the garlic and scallions start to brown. Allow the aromatics to crisp up slightly but avoid burning them.
Carefully strain the hot oil into the heat-safe bowl with the chili flakes and toasted spices. Pour in a steady stream to allow the spices to sizzle and release their flavor.
Add the salt to the mixture and stir gently to combine. Let the oil cool to room temperature.
Once cooled, transfer the Ma La Oil into a sterilized jar or airtight container. The oil can be stored at room temperature for up to 2 weeks or in the refrigerator for longer shelf life.
Use your Ma La Oil as a condiment for noodles, dumplings, stir-fries, or any dish that needs a spicy, numbing kick!
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.7 g | 315% | |
| Saturated Fat | 35.3 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 12.3 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
