Posted by Chantel Martiromo
Recipe from 125 Best Chinese Recipe1 By Bill Jones and Stephen Wong (Robert Rose)
2 tbsp. dried chili flakes
2 cups vegetable oil
1. in a heavy skillet or small saucepan, heat chili flakes until toasted
and almost smoking. carefully pour in the oil and heat for 1 minute.
remove from heat and allow the flavors to infuse for at least 20
2. transfer to a sterilized glass jar or bottle and refrigerate.
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