La Yu Hot Pepper Oil
from The Doctor
From Florence Lin's Chinese cookbook
Heat wok until oil starts to smoke. Turn off heat and wait 30 seconds. [If heavy wait a bit longer]
Add Cayenne and paprika. Stir well and let sit until solids settle.
Strain oil thru a paper lined strainer.
You don't need to refrigerate.
Use 1 to 2 tbsp for a dish or use as a dip.
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