Chili Oil (Makes 1 cup)
1 tblsp Schezuan pepper corns, toasted, ground
2 shallots, chopped small
1/4 cup oil
2 tblsp soy sauce
2 tblsp fermented chili bean paste (Doubanjiang)
1 1/2 tblsp sugar
1/4 tsp salt
1/2 cup chili flakes (Thai for hotter or Italian or whatever you have)
3/4 cup oil
pinch of Chinese 5 spice
1 tsp msg
NOTES: You can use vegetable, canola, grape seed or avocado oil. Doubanjiang, also known as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste, is a hot and savoury Chinese bean paste made from fermented broad beans, chili peppers, soybeans, salt and flour.
Over medium heat, saute the shallots in the oil, about 3 or 4 minutes or until browned. Stir in the soy sauce and the chili bean sauce. Stir and cook for about 1 minute.
Stir in the sugar, salt and chili flakes, stir well and then the rest of the oil. And now add the Schezuan pepper and msg.