Fiveflavoroil Recipes

FIVE FLAVOR OIL

Five Flavor Oil image

A light and lovely seasoned oil that works great in Asian dishes. Adapted from the China Moon Cookbook by Barbara Tropp. Wonderful for pouring over noodles and salads! It will also make a great match for fish! The oil may cloud but will not be impaired.

Provided by Sharon123

Categories Onions

Time 30m

Yield 1 3/4 cups

Number Of Ingredients 6

Ingredients

1 1/3 cups light olive oil (or corn oil)
1/2 cup toasted sesame oil
4 scallions, cut into 1/2-inch rings
10 slices fresh ginger, smashed (1/4-inch)
1 1/2 teaspoons crushed red pepper flakes
2 teaspoons szechwan pepper

Steps:

Combine all of the ingredients in a heavy 1 quart saucepan(NOT aluminum!). Rest a deep-fry thermometer on the rim of the pot. Over medium low heat, bring mixture to a bubbly 225*F, stirring occasionally. Set simmer for 15 minute, checking to make sure the temperature does not rise. Remove from heat and let stand until cool or overnight.
Strain the oil without pressing the solieds; discard solids.
Store oil in a clean glass jar at cool room temperature.

Nutrition Facts : Calories 2034.8, Fat 227.4, SaturatedFat 31.7, Sodium 11.6, Carbohydrate 6.4, Fiber 1.9, Sugar 1.5, Protein 1.2

FIVE-FLAVOR TEA

Five-Flavor Tea image

Provided by Molly O'Neill

Categories non-alcoholic drinks, project

Yield Two and one-half cups

Number Of Ingredients 4

Ingredients

1 tablespoon dried whole Schisandra berries
4 sticks Chinese licorice, cut into 4 pieces
1 3-inch piece fresh ginger, coarsely chopped
Honey to taste

Steps:

Grind the Schisandra berries in a spice mill to a fine powder. Combine the powder in a saucepan with the licorice, ginger and 5 cups water. Cover and bring to a boil over high heat.
Uncover the pan, reduce the heat to medium low and let the tea simmer for 20 minutes. Do not cook any longer, as the tea will become unbearably bitter. Strain through a fine sieve, add honey to taste and serve.

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