Red Meat Allergy Friendly Sichuan Chili Oil with Crispy Bits
Total time1 hr 5 min
Prep time15 min
Cook time20 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the infused oil
- 1 cup neutral oil (such as avocado oil or canola oil)
- 1 cinnamon stick
- 2 star anise
- 1 tbsp sichuan peppercorns
- 2 dried bay leaves
- 3 cloves garlic, smashed
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_041f1c3b-a020-48dc-b41d-baf62840f649.jpeg)
For the crisp
- 2 medium shallots, thinly sliced
- 4 cloves garlic, thinly sliced
For the chili base
- ¼ cup korean gochugaru (coarse red pepper flakes)
- 2 tbsp sichuan chili flakes (or additional gochugaru)
- 1 tbsp toasted sesame seeds
- 1 tsp ground sichuan peppercorns
- 1 tsp kosher salt
- 1 tsp sugar
- 1 tbsp tamari
- 1 tsp toasted sesame oil
Instructions
- 1
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer to a small bowl and set aside.
- 2
Grind 1 tbsp of the whole Sichuan peppercorns in a spice grinder or mortar and pestle until coarsely ground. Set aside 1 tsp for the chili base; reserve any remainder for another use.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!