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Use this oil as the start for stir fries, and as a
flavoring oil for chilled Asian noodle salads. Use
as much or as little peppercorns as you wish, depending
on your tastes.
1/3 cup chopped ginger root
1 teaspoon dried lemon peel
2 teaspoons black peppercorns, crushed
1 teaspoon Szechwan peppercorns, crushed
1 cup canola oil
Mix all ingredients in a small saucepan and bring to
a boil over medium-high heat, stirring often. Cool
and slowly strain this mixture. Pour oil into a
sterilized glass jar and cover tightly. Refrigerate and
use within one week.