We like to make up a batch of this oil and keep it on hand for seasoning Asian dishes just before serving.
Cooks' note:
Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.
Recipe information
Total Time
30 min
Yield
Makes about 1/4 cup
Ingredients
1/4 cup peanut oil
1 tablespoon dried hot red-pepper flakes
Preparation
Heat oil with red-pepper flakes in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until red-pepper flakes begin to sizzle, 30 seconds to 1 minute. Pour into a heatproof bowl and cool to room temperature. Stir before using.
