Chili Pepper Oil

This Japanese basic oil is great on rice, but we like to use it on steamed vegetables and a myriad of other dishes.

Makes about 1/2 cup.

Ingredients:

• 1/4 c vegetable oil
• 1-2 cloves garlic, thinly sliced
• 1-inch knob of ginger, minced
• 1 green onion, thinly sliced
• 4-6 dry Japanese chili peppers, crushed
• 1/4 c toasted sesame seed oil

Directions:

1. In a small saucepan over low heat, combine the vegetable oil, garlic, ginger and green onion. Sauté until the garlic is well-browned, but not blackened.
2. Remove from burner and stir in the sesame seed oil.
3. Transfer to a small jar and cover tightly. Cool completely, then store in the refrigerator. Use within 2 weeks.