China Moon Chili-Lemon Oil

• 1 1/2 cups corn oil
• 2 tablespoons sesame oil
• 1/4 cup red pepper flakes dried
• 1 tablespoon peppercorns szechuan
• 2 tablespoons ginger julienned
• 4 medium lemon minced

1. Combine all the ingredients except for the lemon zest in a heavy, non-aluminum 1 1/2 quart saucepan.
2. Bring to 223 degrees F degrees on a deep fry thermometer over moderately low heat and let bubble for 15 minutes.
3. Remove the pan from the heat and let stand for 5 minutes, then stir in the lemon zest and let stand overnight or until cool.
4. Remove and discard the lemongrass.
5. Scrape the oil and seasonings into an impeccably clean container.

corn oil, sesame oil, red pepper, peppercorns szechuan, ginger, lemon minced

Taken from recipeland.com/recipe/v/china-moon-chili-lemon-oil-44515 (may not work)