China Moon Chili-Orange Oil

• 3 large oranges with unblemished skins
• 1/2 c. shockingly pungent dried red chili flakes
• 3 Tbsp. Chinese black beans (do not rinse them), coarsely chopped
• 1 to 2 large cloves garlic, lightly smashed and peeled
• 2 c. corn or peanut oil
• 1/4 c. Japanese sesame oil

1. Wash oranges with liquid detergent and abrasive sponge.
2. Sounds korny, but this will get rid of waxes and dyes.
3. Peel away a thin layer of orange zest and finely mince.
4. Combine minced zest with remaining ingredients in heavy nonaluminum 2 to 2 1/2-quart saucepan.
5. Bring to 225u0b0 to 250u0b0 on deep fry thermometer.
6. Stirring occasionally, let bubble for 15 minutes.
7. Remove from heat and let cool.
8. Scrape the oil and seasonings (this is the goop) into glass or plastic container and store at room temperature.

oranges, red chili, chinese black beans, garlic, corn, japanese sesame oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288190 (may not work)