This recipe goes with the Steamed Dumplings from my Global Cuisine class.
3/4 cup Peanut Oil
1 tblsp Sichuan Peppercorns
2 each Dried Chilie, sliced
1. Heat wok and add oil, peppercorns and chilies. Cook over low heat for 10 minutes.
2. Allow to cool, then store in a covered jar for 2-3 days.
3. Strain and discard peppers and chilies.