Citrus Chili Oil with Black Beans

From the two best Chinese cookbooks available: Barbara Tropp's "China Moon Cookbook", modified by Carolyn Philips in "All Under Heaven".

Featured Ingredients

Great for adding to Szechwan and Hunan style cuisine, these little peppers can be thrown right into a stir fry. Size Options
$5.49 Resealable bag, 4 ounce

Citrus Chili Oil with Black Beans Recipe

  • 3 tablespoons fresh orange zest
  • 1 tablespoon dried orange zest
  • 8 cloves garlic, peeled and crushed
  • 1/4 cup fermented black beans, rinsed and coarsely chopped
  • 1 cup peanut or corn oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons fresh ginger, minced
  • 1/2 cup coarsely ground dried chilies
  • {{ buttonText }}
Preparation Instructions

Pour both oils into a small saucepan, add all the other ingredients, and place on moderate heat.
Keep mixture at 225 degrees for about 20 minutes, stirring occasionally.
When the oil becomes Day-Glo orange, the chili flakes dark brown, and the garlic cloves soft, remove from the heat and let cool.

Store in the refrigerator.

Helpful Hints

Korean chiles are preferred for moderate heat and no seeds


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!