- Make the spice oil: In a medium pot, combine all ingredients and bring to a simmer. Cook over low heat for 30 minutes, then set aside to cool to room temperature. Strain oil and store in refrigerator until ready to use. Oil will keep for up to 3 months in the fridge.
- Make the spice blend: In a mixing bowl, combine sesame seeds, chile flakes, Sichuan peppercorn, and sugar. Set aside.
- Cook the stir fry: Heat a wok or large cast-iron skillet over high heat. If using an uncooked protein, add a splash of canola oil to the wok and stir fry protein until barely cooked through; set aside. Add spice oil to wok, then scallion batons. Stir fry briefly, then add garlic, ginger, chile paste, and doubanjiang. Add vegetables and lotus root, if using, and stir fry until vegetables are lightly cooked, about 1 minute. Add cooked protein to pan along with spice blend.
- Add shaoxing wine, stirring briefly to deglaze pan, then stir in a light drizzle of sesame oil. Serve in a large bowl, garnished with scallion rounds and cilantro.
Schuttenberg uses this spice oil in other stir frys, to drizzle as a finishing oil on any number of brothy noodle dishes, or even on a quick stir-fried vegetable, like bok choy. “Playing around and figuring out what does and doesn’t work is what makes cooking so much fun, and this dish is the epitome of that.”
From Loud Hot Vibes.