Red-hot chile oil dressing (Recipe Review)

[Guest guest]

I made this oil dressing this weekend. Susie has done it again. This stuff

is mouth watering (and not just because it is hot). I used about 6 dried

arbol peppers that were whizzed with a hand blender.

 

I was a little bit concerned about the mixture of rice wine vinegar, soy

sauce and worcestershire sauce (of all things) but the tablespoon amounts

worked out perfectly and it tastes wonderful. I didn't add the sugar. Susie

will that make it even better? I tasted it before I was going to add it and

liked it so much that I was afraid that the sugar would ruin it for me.

 

I know that you're waiting for a bit more of my award winning and million

dollar photgraphy skills so I'm provding the picture for you from my state

of the art camera ....

 

*http://tinyurl.com/8ppp3

 

*The picture may look like I have no idea what I'm doing but really the

photo was meant to be an abstract photo with the intersting colors and

textures and quality never seen before.

 

Thanks for the recipe, Susie!

 

Shawn *

*

 

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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. (Susie)