This infused oil is something I made originally for Spicy Orange-Garlic Braised Short Ribs, but it's useful for other things: Asian-inspired salad dressings, a condiment for white rice (along with a splash of soy sauce), stir fries, etc.
I store it in the fridge.
- 3/4 c vegetable oil
- 1/4 c sesame oil
- 10 dried red chilis, halved lengthwise
- zest of two oranges
- 4 cloves garlic, crushed
Strain oil through a fine-mesh strainer into a small container. Discard solids.
( RG2157 )