Spice everything up!

Beijing, China — House smells lovely! I just made chili oil using chili flakes, chili powder, ginger, Sichuan peppercorns (both fragrant and numbing types), and sizzled it all in a Pyrex dish using a blend of peanut/sunflower/dash of sesame oil. Family meeting tomorrow; making Biáng Biáng noodles (梆梆麵). Everything from scratch, including the hand-pulled noodles.

Feeling brave? Love spice? Make some chili oil.



  1. Combine everything except oil in a heat-safe bowl or pyrex glass bowl.
  2. Heat oil until really hot and a little smoke appears over the surface. Don’t burn the oil.
  3. Carefully, pour heated oil into bowl of spices. Let cool. Store in a sterile canning jar and keep for a couple weeks if you don’t eat it all first.

I love this condiment on my eggs with rice, noodle soups, a dipping sauce with black vinegar for jiaozi (饺子, dumplings), spicing up my stir-fry, anything you like spiced. Use as much or as little of any spice and feel free to experiment with other spices and vegetables.

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4 Responses to Chili Oil to spice everything up

  1. […] dough stick) for dipping. I get to keep the bottle. Immediately, I thought of storing my chili oil in it. Maybe someday I’ll have a little chili oil stand built from repurposed wood. […]

  2. […] tablespoons chili oil (辣椒油, là jiāo yóu), get the […]

  3. […] were warmed, and I burned only three pieces of chicken! I mixed up a little dipping sauce of chili oil with soy sauce and apple cider vinegar. We washed it down with a Cabernet and a few great […]

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