Title: China moon chili-lemon oil
 Categories: Asian
      Yield: 2 Cups
 
  1 1/2 c  Corn or Peanut oil
      2 tb Japanese Sesame Oil
    1/4 c  Dried red chili flakes
      1 tb Szechwan Brown Peppercorns
      1 lg Clove garlic: smash and peel
      2 tb Fresh ginger; fine julienned
    1/3 c  Scallion rings;green+white
      2    Lemongrass stalks;see note
      4 md Lemon;just the minced zest
 
  :       Notes: Lemongrass, 2 stalks pounded then cut crosswise into
  finger lengths, 3 inches. Szechwan Peppercorns should be just the
  blossoms, not the seeds, available in Asian markets.
  :       #1 Combine all the ingredients except for the lemon zest in a
  heavy, non-aluminum 1 1/2 quart saucepan. Bring to 223 F degrees on a
  deep fry thermometer over moderately low heat and let bubble for 15
  minutes.
  :       #2 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.
  :       #3 Remove and discard the lemongrass. Scrape the oil and
  seasonings into an impeccably clean container.