This Aromatic Sichuan Oil is the Gateway to Flavor

Ingredients

• 2 tsp Red Sichuan Peppercorns (lightly toasted)
• 2 pieces Dried Hot Chili Peppers (stems removed, seeds mostly discarded for milder heat)
• 6 slices Fresh Ginger (thin coin‑shaped slices, about 1 oz total)
• 3 cloves Garlic Cloves (roughly smashed)
• 2 stalks Scallions (roughly chopped)
• 120 ml Neutral Oil (vegetable, canola, or grapeseed) (for infusing the aromatics)
• 1 medium English Cucumber (trim ends, smash, cut into bite‑size pieces)
• 1 tsp Salt (mixed with MSG for cucumber)
• 0.5 tsp Monosodium Glutamate (MSG) (adds umami to cucumber)
• 2 tbsp Light Soy Sauce (Chinese) (for vinaigrette)
• 1 tbsp Black Vinegar (Shenzhen style) (or balsamic as a substitute)
• 2 tsp Granulated Sugar
• 3 tbsp Fragrant Sichuan Oil (from this recipe) (use the oil you just made)
• 1 tbsp Toasted Sesame Seeds (optional garnish)
• 1 tbsp Fresh Cilantro Leaves (chopped, optional garnish)

Instructions

1. Prep Aromatics

   Roughly smash 3 garlic cloves, slice 6 thin pieces of ginger, chop 2 scallions, and set aside the 2 dried chilies (stems removed, seeds mostly discarded).

   Time: PT5M

2. Combine Oil and Aromatics

   Add 120 ml neutral oil, the peppercorns, chilies, ginger, garlic, and scallions to a small saucepan.

   Time: PT2M

3. Heat Gently

   Place the pan on low heat (induction ~225°F) and bring the oil to a very gentle simmer – you should see the tiniest bubbles from the moisture of the aromatics.

   Time: PT5M

   Temperature: 225°F

4. Infuse Flavors

   Maintain the gentle simmer for about 10 minutes, stirring occasionally, until the ginger, garlic, and scallions turn pale golden‑brown and the oil smells fragrant.

   Time: PT10M

   Temperature: 225°F

5. Strain the Oil

   Remove the pan from heat and strain the oil through a fine mesh strainer into a clean jar. Discard the solids.

   Time: PT2M

6. Prepare Cucumber

   Trim the ends of the cucumber, smash it with a rolling pin or the flat side of a cleaver until it cracks, then cut into bite‑size pieces.

   Time: PT5M

7. Salt & Drain

   Place the cucumber pieces in a colander, sprinkle with 1 tsp salt and ½ tsp MSG, toss, and let sit over a bowl for 10 minutes to draw out excess water.

   Time: PT10M

8. Make Vinaigrette

   In a small bowl, combine 2 tbsp light soy sauce, 1 tbsp black vinegar, 2 tsp sugar, and a freshly smashed garlic clove. Stir until sugar dissolves, then whisk in 3 tbsp of the fragrant Sichuan oil.

   Time: PT2M

9. Dress the Salad

   Pat the drained cucumber pieces dry, toss them with the vinaigrette, and garnish with toasted sesame seeds, chopped cilantro, and extra sliced scallions if desired.

   Time: PT2M

10. Store Remaining Oil

    Transfer any leftover fragrant oil to a clean jar, seal, and refrigerate. It will keep for weeks, longer if kept cold and airtight.

    Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Red Sichuan Peppercorns: Black peppercorns (less authentic)
• Instead of Dried Hot Chili Peppers: Thai bird chilies, crushed red pepper flakes
• Instead of Fresh Ginger: ground ginger (use less)
• Instead of Garlic Cloves: garlic paste (½ tsp)
• Instead of Scallions: shallots, green onion
• Instead of Neutral Oil (vegetable, canola, or grapeseed): peanut oil (will add flavor)
• Instead of English Cucumber: Persian cucumber, Japanese cucumber
• Instead of Salt: kosher salt
• Instead of Monosodium Glutamate (MSG): soy sauce (extra ½ tsp)
• Instead of Light Soy Sauce (Chinese): tamari
• Instead of Black Vinegar (Shenzhen style): balsamic vinegar, rice vinegar
• Instead of Granulated Sugar: honey (½ tsp)
• Instead of Fragrant Sichuan Oil (from this recipe): store‑bought chili oil
• Instead of Toasted Sesame Seeds: crushed peanuts
• Instead of Fresh Cilantro Leaves: fresh parsley

Equipment Needed

• Small Saucepan or Skillet
• Instant-Read Thermometer (optional)
• Fine Mesh Strainer
• Cutting Board
• Chef's Knife
• Small Bowl
• Whisk or Spoon
• Colander or Large Strainer
• Rolling Pin or Cleaver (optional)
• Measuring Spoons
• Measuring Cup

Critical Steps — Do Not Skip

• Heat the oil only to a gentle simmer (≈225°F) to avoid burning the aromatics.
• Strain the oil promptly to prevent over‑cooking the solids.
• Allow the cucumber to salt and drain fully for crunch.

Chef Tips from the Video

• For extra depth, toast the Sichuan peppercorns briefly before adding them to the oil.
• If you like a smoky note, finish the oil with a few drops of smoked oil after straining.
• Use a bamboo rolling pin to smash the cucumber for a traditional texture.

Troubleshooting

Storage

Refrigerator: Fragrant oil: up to 2 weeks in a sealed jar; cucumber salad: 1‑2 days.

Freezer: Oil can be frozen for up to 3 months in an airtight container.

Room temperature: Do not store the oil at room temperature for more than a few days; it may oxidize.

Make-Ahead Tips

• The fragrant Sichuan oil can be made up to a week in advance and stored in the fridge.
• Vinaigrette can be whisked together a day ahead; keep refrigerated and give a quick stir before using.
• Cucumber can be salted and drained up to 30 minutes before assembling the salad.

Frequently Asked Questions