Submitted by: Stephanie S. from Milwaukee, WI
Yield: Roughly 1 cup
Place the Sesame Oil, Star Anise, Bay Leaf, Chile Flakes and Sesame Seeds in a heat-safe glass jar. Crush the Sichuan Peppercorns in a mortar and pestle until fragrant and the oils are released, then place in the jar.
Heat the cup of oil in a small saucepan until it begins to bubble. Add the ginger and cook until the ginger browns around the edges. Remove from heat, discard the ginger, and very carefully pour the hot oil into the glass jar. Let the oil cool to room temperature uncovered before putting on a lid.
Store in the refrigerator for up to 6 months. Stir before each use.
Be very, very careful when pouring the hot oil! I typically place the jar on top of a washcloth to catch any oil that may not make it into the jar to avoid a mess.