The Woks of Life · by Kaitlin★ 4.9 (275)
How to Make Chili Oil
NUTRITION · PER SERVING75M COOK
CAL 5%·PRO 1%
CARBS 1G5% OF CAL
1G FIBER0G SUGAR1G OTHER
FAT 11G100% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Infused oil with whole spices and chili flakes for drizzling over rice, noodles, or dumplings. Aromatic and spicy.
condimentchinesedairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 48- 1½-3 cups neutral oil ((350-700 ml))
- 5 star anise
- 1 cinnamon stick ((preferably cassia cinnamon))
- 2 bay leaves
- 3 tablespoons Sichuan peppercorns
- 2 black cardamom pods ((optional))
- 4 nuggets dried sand ginger ((optional - about 1 tablespoon))
- 2 teaspoons cloves ((optional))
- 3 cloves garlic ((optional - crushed))
- 1-2 shallots ((optional - halved))
- ¾-1 1/4 cup Sichuan chili flakes ((65-110g))
- 1 - 2 teaspoons salt ((to taste))
At a glance
PER SERVING · TIME 75M
CAL 5%·PRO 1%
CARBS 1G5% OF CAL
1G FIBER0G SUGAR1G OTHER
FAT 11G100% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 74mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 43mg
- Calcium
- 5mg
- Iron
- 0.19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 74MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.