Chili oil (La you) from Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao by Bee Yinn Low

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Let chili oil cool for at least 2 hours before straining and using.

  • Breadcrumbs on April 19, 2014

    p. 27 - 2 months ago I’d purchased the chilis with good intentions of making this oil but somehow I never got around to it. Now I regret that as we really love it! I especially love the instant sizzle and spicy, nutty aromas that fill the air as soon as you pour the steamy oil atop the chilis. This will be my go-to recipe for chili oil going forward. No need to buy the bottled version any more…this couldn’t be easier.

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