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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chile Crisp   
    Categories: Chilies, Herbs, Vegetables   
         Yield: 5 servings   
       
       1/2 c  Vegetable oil   
       1/4 c  Dried minced onion   
         1 ts Granulated sugar   
     1 1/2 ts Kosher salt   
       1/3 c  Finely crushed dried small   
              - red chilies   
         3 tb Sesame seeds   
         1 ts Coarse ground Sichuan   
              - peppercorns (opt)   
       
     Combine the oil, onion, 1/2 teaspoon sugar and 1/2   
     teaspoon salt in a small saucepan. Cook over medium   
     heat, stirring occasionally, until the onion becomes   
     evenly golden brown, 3 to 5 minutes.   
        
     Add the chilies, sesame seeds and Sichuan peppercorns,   
     if using, and sizzle, stirring, for 1 minute, then stir   
     in the remaining 1/2 teaspoon sugar and 1 teaspoon salt.   
     Use immediately or refrigerate in an airtight container   
     for up to 2 weeks. Spoon over everything. It adds big   
     flavor to milder bases, such as eggs, tofu, noodles,   
     rice, vegetables, white fish, lean pork and chicken   
     breast.   
        
     By: Genevieve Ko   
        
     Yield: About 1 1/4 cups   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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