Title: CHINA MOON CHILI-LEMON OIL
Categories: Asian
Yield: 2 cups

1 1/2 c Corn or Peanut oil
2 tb Japanese Sesame Oil
1/4 c Dried red chili flakes
1 tb Szechwan Brown Peppercorns
1 lg Clove garlic: smash and peel
2 tb Fresh ginger; fine julienned
1/3 c Scallion rings;green+white
2 Lemongrass stalks;see note
4 md Lemon;just the minced zest

: Notes: Lemongrass, 2 stalks pounded then cut crosswise into finger lengths, 3 inches. Szechwan Peppercorns should be just the blossoms, not the seeds, available in Asian markets.
: #1 Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.
: #2 Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape the oil and seasonings into an impeccably clean container.

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