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Chili Orange Oil

3 large oranges scribbed clean and rinsed well
1/2 cup pungent dried red pepper flakes
3 tbl Chinese Black beans, coarsely chopped
1 to 2 large garlic cloves, lightly smashed and peeled
2 cups corn or peanut oil
1/4 cup Japanese Sesame oil

Zest the oranges using a vegetable peeler being careful not to
include the bitter white pith, and finely mince the zest.

Combine the zest with all of the remaining ingredients in a heavy
non-aluminum 2 to 2 1/2 quart sauce pan. Bring to 225 to 250
degrees on a deep fat thermometer (use a thermometer, if it gets
much over 250 degrees it will probably taste burnt) over moderately
low heat, stirring occasionally (use a wooden NOT metal spoon),
and let bubble for 15 minutes. Remove from the heat and let stand
until cool or overnight.

Scrape the oil and seasoning into a glass or plastic container,
cover and store at room temperature.

Note: My friend recommends the brand Pearl River Bridge which I
never found. The beans are labelled dried (or fermented?) black
beans and come in a box or bag. They should be moist and pliable
to the touch).

Chili Orange Oil (makes 2 1/2 cups and I store it in glass jars
with hinged lids and a rubber liner. A facsimile of this can be
made with Chile oil and Orange oil combined to taste. My sister
borrowed the last jar I made so I made a new batch recently. You
can use the oil anywhere you might use flavored oil...marinades,
salad dressings, sauces stir fry, etc. The seasonings that flavor
this dish can be spooned onto noodles or to add a surprise element
to meats etc.

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