La Yu Hot Pepper Oil
from The Doctor

From Florence Lin's Chinese cookbook

• 1/2 cup
• 1/2 cup corn oil
• 2 tablespoons cayenne pepper
• 1 teaspoon paprika

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.

Discard solids.

You don't need to refrigerate.

Use 1 to 2 tbsp for a dish or use as a dip.