CHINA MOON CHILI-LEMON OIL

      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.
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