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