Home-made Chili Oil
I love the chili oil at Chinese restaurants in the Silicon Valley and in Toronto, and have been spending a small fortune buying the bottled, ultra-salty stuff at the store. So I asked my friend (from the Sichuan province) for her recipe. Be warned, this one is SPICY - go easy on the servings until you get a feel for it! You can use it as a sauce on top of your favourite Chinese food, or just use a tablespoonful while you're cooking to give your homemade dishes that extra zing! And, of course, it's a great dipping sauce for just about anything ...
Yes, this recipe is pretty much all fat.
However, I eat it often enough that I need to know the calories it contributes to my body! :)
Submitted by: BIGGIRL2082010