Chinese Chili-Scallion Oil

• 23 cup hot red pepper flakes
• 4 garlic cloves, smashed and peeled
• 3 scallions, cut into thin rings
• 2 tablespoons minced fresh ginger
• 2 1/2 cups corn or peanut oil
• 13 cup toasted sesame oil

1. In a large pot fitted with a deep-frying thermometer, combine the red pepper flakes, garlic, scallions, ginger, and the oils.
2. Over medium-low heat, bring to a bubbly 225 to 250 degrees, stirring occasionally.
3. Simmer 15 minutes, making sure the temperature does not rise above 250 degrees.
4. Let cool.
5. Scrape the oil and solids into a glass or plastic container and store tightly covered at room temperature.

hot red pepper, garlic, scallions, fresh ginger, corn, sesame oil

Taken from cooking.nytimes.com/recipes/1016203 (may not work)