Guest guest Posted August 31, 2005 Report Share Posted August 31, 2005 red-hot chile oil dressing red-hot chile oil dressing, a recipe i got from nina simonds' asian noodles cookbook (which is one of my all time favorite cookbooks) is something i make often. this dressing is hot and downright addicting! i like to use it in stir fries and to dress asian-style noodle dishes. 1/4 cup safflower or corn oil (i used canola) 2 1/2 tablespoons toasted sesame oil 1 teaspoon crushed red pepper or 4 to 6 small dried hot chile peppers, seeded and cut into 1/4 inch rings (i used about 15 small dried hot chile peppers because i'm a chilehead) 1 1/2 tablespoons minced garlic 1 tablespoon minced fresh ginger 7 tablespoons soy sauce 3 tablespoons chinese black vinegar or worcestershire sauce (use veggie friendly kind) 2 tablespoons chinese rice wine or sake 1 1/2 tablespoons sugar combine both oils in a heavy saucepan and heat over high heat until almost smoking hot. add the red pepper, cover, and remove from the heat. let sit until cool, about 10 minutes. add the remaining ingredients and stir to disolve the sugar. refrigerated, in a covered container, the dressing will keep for a week. makes about 1 1/2 cups. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2005 Report Share Posted September 1, 2005 Looks like the best condiment ever! Copied...pasted...saved...printed...drooled. Thanks for posting this one, Susie! I'm making that this weekend, no doubt. I have a few red pepper flakes and hopefully a fresh jalp will do. Will add this to the Hot and Sour soup if it needs a bit more spice or will drink as beverage along with soup. LOL. Thank you. Shawn On 9/1/05, artichoke72xwrote: > > red-hot chile oil dressing > > red-hot chile oil dressing, a recipe i got from nina > simonds' asian noodles cookbook (which is one of my > all time favorite cookbooks) is something i make > often. this dressing is hot and downright addicting! > i like to use it in stir fries and to dress > asian-style noodle dishes. > > 1/4 cup safflower or corn oil (i used canola) > 2 1/2 tablespoons toasted sesame oil > 1 teaspoon crushed red pepper or 4 to 6 small dried > hot chile peppers, seeded and cut into 1/4 inch rings > (i used about 15 small dried hot chile peppers because > i'm a chilehead) > 1 1/2 tablespoons minced garlic > 1 tablespoon minced fresh ginger > 7 tablespoons soy sauce > 3 tablespoons chinese black vinegar or worcestershire > sauce (use veggie friendly kind) > 2 tablespoons chinese rice wine or sake > 1 1/2 tablespoons sugar > > combine both oils in a heavy saucepan and heat over > high heat until almost smoking hot. add the red > pepper, cover, and remove from the heat. let sit until > cool, about 10 minutes. add the remaining ingredients > and stir to disolve the sugar. refrigerated, in a > covered container, the dressing will keep for a week. > makes about 1 1/2 cups. > > > > > Quote Link to comment Share on other sites More sharing options...
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