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 BBS: The GWE BBS [ASV/CIN]
Date: 03-19-01 (49 19)             Number: 388
From: MIMAROBE #18 @8400*2         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Mo' hotta, mo' betta.          Conf: (37) Home Cooki
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Haven't tried this yet, but I'll get around to it this weekend.

I'm planning to dump a quantity of peanut oil in the old hand-hammered iron wok

(An Ancient Chinese Secret!), heat it up to, say 250 degrees, and then throw in

a handful of chopped peppers, garlic, sesame seeds, and some fresh ginger.

When the seeds start to look toasty, but before the other ingredients burn,

I'll take it off the fire, cover it up, and leave it overnight for the spices

to infuse the oil.  Object: something to stir-fry in that will add a somewhat

more delicate spiciness to vegetables (meats get the full-auto treatment -- if

the steam coming off doesn't make my eyes water, t'row in anudder spoonful of

the garlic-and-peppers).

Later on this year, I might try the same thing, adding lemon zest and some

coarse-chopped Vidalia onions.  Yum!

Mimarobe