FIVE FLAVOR OIL "CHINA MOON"

• 1 1 /3 c Oil, Corn or Peanut
• 1 /2 tb Oil, Sesame, Japanese
• 3 lg Scallions, green & white
• - cut in thick rings
• 1 0 Ginger quarter-size coins
• - smashed
• 1 1 /2 ts Chile Flakes, dried red
• -shockingly pungent
• 2 ts Peppercorns, Szechwan brown

Combine all ingredients except for the lemon zest in a heavy, non

aluminum 1 to 1 1/2 quart saucepan. Rest a deep-fry thermometer on

the rim of the pot. Over moderately low heat, bring the mixture to a

bubbly 225 degrees, stirring occasionally. Let simmer for 15 minutes,

checking to ensure the temperature does not rise. Remove from the

heat and let stand until cool or overnight.

Strain the oil without pressing the solids; then, discard the solids.

Store the oil in an impeccably clean glass jar at cool room

temperature.

Source: "China Moon" Barbara Tropp Workman Publishing Company ISBN

1-56305-315-21992 typed by Dorothy Hair 6/29/94