Ingredients:

  • 1 cup (240 ml) vegetable oil (or any neutral oil)
  • 4 cloves garlic, minced
  • 2 tablespoons (30 g) red chili flakes
  • 1 teaspoon (5 g) Sichuan peppercorns (optional)
  • 1 teaspoon (5 g) salt
  • 1 tablespoon (15 ml) sesame oil (for added flavor, optional)

Instructions:

  1. In a small saucepan, pour in the vegetable oil. Heat over medium heat until small bubbles begin to appear around the edges.
  2. Stir in the minced garlic, red chili flakes, and Sichuan peppercorns (if using). Cook, stirring constantly, until the garlic is golden brown (about 1-2 minutes).
  3. Remove the saucepan from heat and let the mixture cool slightly. Transfer the hot oil carefully into a heatproof container. Optionally, strain out the garlic and spices for a smoother oil.
  4. Allow the oil to cool completely before sealing. Store in a cool, dark place for up to 1 month.