Cooked - All-purpose Chinese Vinaigrette For Cold Vegetable Dishes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

All-purpose Chinese Vinaigrette For Cold Vegetable Dishes

4.0

1 teaspoon whole Sichuan peppercorns, reddish husks only and stems and black seeds discarded

1 dried chile, such as tianjin, stemmed

1 bay leaf

½ star anise pod

1 cup (225g) neutral-flavored oil, such as peanut, canola, soybean, or vegetable

1 scallion (25g), ends trimmed cut into 1-inch segments

½ large (1 ¾-ounce; 50g) shallot, thinly sliced

½-inch knob fresh ginger (about ½ ounce; 15g), peeled and sliced thinly into coins

4 medium cloves garlic (about ¾ ounce; 20g), smashed

3 tablespoons (45ml) Chinese light soy sauce

1 tablespoon (12g) granulated sugar

1 tablespoon (15ml) Chinese Zhenjiang (black) vinegar

3 tablespoons (45ml) Seasoning Oil

For the Seasoning Oil: In a small bowl, cover Sichuan peppercorns, dried chile, bay leaf, and star anise pod with cold water and soak for 5 minutes. Drain well.
In a small pot, combine oil, drained spices, scallion, shallot, ginger, and garlic. Set over low heat and cook until the scallion and garlic are gently frying and have turned an amber brown color, about 8 minutes. Remove from heat, strain into a heatproof container, and let cool; discard the solids.
For the Vinaigrette: In a small bowl, whisk together soy sauce, sugar, black vinegar, and seasoning oil until sugar is dissolved. The final dressing will not remain emulsified, so mix or shake it just before using.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥗Vinaigrette

Cuisine🇨🇳Chinese

Occasions📆Everyday🥗Salad Dressing

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 34 weeks ago

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