Specialty Ingredients

Some of the ingredients that I mention in my recipes can either be tricky to locate, or need to be made separately.  I've provided some info on the ingredients that stood out to me.  If there is anything that you want to know more about, just let me know.  Leave a comment here, or send me an email at MaryHelenOrama [at] gmail [dot] com.
Things you can find at your local Asian Grocery.  Don't have a local Asian Grocery?  Try searching on Amazon.com.  They have a huge selection of specialty foods.  If all else fails, Google it.

• Wood Ear Mushrooms
• Chinese Hot Red Peppers
• Day Lily Buds
• Goji Berries
• Pepper Flowers

Pepper Flower Oil

• Combine 1 cup of Vegetable Oil (Soybean, Rice Bran, Safflower, or Peanut are good choices) with 1 tablespoon of Pepper Flowers in a sauce pan, wok, or skillet.  Heat the mixture over medium for 30 – 60 minutes, or until the herbs darken.  Allow the oil to cool, then strain the herbs from the oil and discard them.  Store the oil in an airtight container at room temperature.

Lucky Trio Oil

• This flavorful oil is made using the three main components of most Chinese dishes: Ginger, Garlic, and Hot Red Peppers.  Peel and coarsely chop 2 – 3 knobs of fresh ginger, 2 – 3 cloves of fresh garlic, and 2 – 4 dried Chinese Hot Peppers (depending on you heat tolerance).  Combine the chopped ingredients with 1 cup of Vegetable Oil (Soybean, Rice Bran, Safflower, or Peanut are good choices).  Heat the mixture over medium for 30 – 60 minutes, or until the solids darken.  Allow the oil to cool, then strain the solids from the oil and discard them.  Store the oil in an airtight container at room temperature.