1 tbsp Gregg's Crushed Garlic, or 3 cloves garlic crushed
1 tbsp Gregg's Crushed Ginger
1 tsp brown sugar
1 tsp Gregg's Ground Chinese Five Spice
20g packet Gregg's Chilli Flakes
1 tbsp soy sauce
1 tsp sesame seeds
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 5g
- saturated fat
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Place oil, bay leaves, star anise and Sichuan peppercorns in to a pot. Gently heat over a low heat for 15 minutes to allow oil to infuse.
To check if oil is hot enough after infusing, place a small chunk of bread in to the oil. If it turns golden and crispy but does not burn, the oil is ready. If the bread burns, allow oil to cool slightly.
Using a sieve, strain the hot oil in to an empty pot to remove the bay leaves, star anise and peppercorns.
Gently warm glass in a sink of hot water
Place crushed garlic, ginger, five spice, chilli flakes in to a glass jar. Carefully pour the hot oil over and stir to combine.
Stir in sesame seeds, soy sauce and brown sugar.
Allow oil to cool to room temperature before storing. Store in the fridge.
What do I need?
1 ½ cup canola oil
2 Gregg's Whole Dried Bay Leaves
4 Gregg’s Whole Star Anise
1 tsp Gregg's Whole Sichuan Pepper
1 tbsp Gregg’s Crushed Garlic, or 3 cloves garlic crushed