Try this food scraps chili oil today! Made using veggie peels, veggie core, and stems, this delicious chili oil is sure a keeper. It goes well with rice, noodles, or dumplings - definitely a multi-uses condiment to make.
Course: Appetizer, Side Dish
Cuisine: Asian, Chinese
Keyword: 30-minute, chilioil
1-2large cabbage core
3large onions peel
1 ½cupsmushroom stems
½ - ¾cupchile pepper of choiceused Sichuan chili pepper
Using a food processor, chop the food scraps ingredients into a coarse mixture, separately (I combined the scallion and onion in one batch).
Then, heat a large skillet with oil over medium heat. Add the mushroom stems and stir-fry until aromatic and turn slightly golden. Add the remaining ingredients and cook until the food scraps are fully cooked through, stirring occasionally. Higher moisture ingredients such as onion and scallion tops will take a little longer to cook down and may splash, so be extra careful.
Add the chili pepper and stir. Then, season with soy sauce, salt, Chinese 5-spice powder, sugar, and mushrooms seasoning.
Give it a few more stirs and cook until the sugar has dissolved. Turn off the heat and cool down completely before storing them in a cleaned jar. Store in the fridge for up to 2 months or freezer for longer shelf life. Note: Always use a clean spoon to scoop the mixture if you can't finish them in one sitting or store them in separate smaller jars.