How to turn food scraps to chili oil - Super easy and delicious recipe!

By WoonHeng · 60 min

Ingredients

Instructions

1. Chop the carrot peel, ginger peel, cabbage core, onion peel, scallion tops and mushroom stems separately in a food processor into a coarse mix.
2. Heat the oil in a large skillet over medium heat. Stir-fry the mushroom stems until fragrant and slightly golden.
3. Add the remaining chopped scraps and cook, stirring now and then, until fully cooked through. Watch out for splashing from the onion and scallion.
4. Add the chili pepper and stir.
5. Season with the soy sauce, salt, Chinese 5-spice powder, sugar and mushroom seasoning, and stir until the sugar dissolves.
6. Turn off the heat and let it cool completely, then store in a clean jar in the fridge for up to 2 months, or in the freezer for longer. Always scoop with a clean spoon.

Summarized from WoonHeng's video. Watch it for the details.

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