If you’re looking for a refreshing drink that’s lower in calories and doesn’t skimp on flavor, this virgin mojito recipe is for you! Made with mint, lime juice, and sparkling water, this mocktail is perfect for baby showers, wedding showers, and other types of gatherings, or anytime you want a delicious non-alcoholic beverage. And the best part? It’s easy to make and can be tailored to your taste. So whether you like your drinks sweet or tart, this mojito recipe is sure to please. It’s the perfect drink!

What is a Virgin Mojito?

A virgin mojito is the non-alcoholic version of the popular Cuban drink, mojito. While a classic mojito cocktail is made with white rum, sugar, lime juice, soda water, and mint, the virgin mojito is served without any alcohol. It’s a refreshing drinks most popular during hot summer days because of its cooling properties.

Can I Drink Virgin Mojito When Pregnant?

Yes, this recipe is safe to drink during pregnancy as it is alcohol-free. However, be sure to use sugar-free alternatives if you are watching your sugar intake.

Virgin Mojito Ingredients

• Sugar: Granulated sugar is used to muddle the mint leaves and give the drink some sweetness.
• Fresh mint leaves: Mint is what gives a mojito its refreshing flavor. By muddling the mint leaves, you release their essential oils and infuse the drink with extra mintiness. Mint leaves can help to soothe an upset stomach, relieve nausea, and even aid in digestion.
• Fresh lime juice: Lime juice is a key ingredient in any mojito, Virgin or not. It adds a tart, citrusy flavor that is refreshing and delicious, especially on a hot day. Lime juice is also packed with vitamin C, which makes it a great choice for a healthier drink option.
• Simple syrup: Simple syrup helps to sweeten the drink and balance out the tartness of the lime juice. Simple syrup is easy to make at home or can be purchased at most grocery stores.
• Sparkling water: Sparkling water adds a refreshing effervescence to the drink and helps to balance the sweetness and tartness of the drink.
• Non-alcoholic rum: Non-alcoholic rum is becoming more widely available, or can be purchased online through non-alcoholic drink stores such as Nanobar. It mimics the aromatics of what can be found in traditional rum, like vanilla and citrus.
• Lime wedges or slices: Only a couple are needed as a garnish.

Ingredient Substitutions

There are a few substitutions that can be made for this virgin mojito mocktail. If you don’t have mint leaves, you can use mint extract or peppermint extract. You can also substitute the lime juice for lemon juice.

You can use ginger ale instead of sparkling water but make sure it’s high quality ginger ale and I suggest using less simple syrup as well, otherwise the drink might end up being too sweet.

If you don’t have or do not like simple syrup, you can use honey or agave nectar. If you’re watching your sugar intake, you can always substitute with a sugar-free alternative like stevia or monk fruit.

How To Make Virgin Mojito (Instructions)

Scroll all the way down to the recipe card to get the full recipe.

1. In a mortar or a small bowl, muddle the mint leaves and sugar together.
2. Split the muddled mint mixture between two serving glasses and top with lime juice, simple syrup, non-alcoholic rum, and sparkling water.
3. Stir well and garnish with lime slices or mint sprigs. Enjoy!

What You Can Make Ahead Of Time

If you are about to throw a party and would like to get some of the prepping out of the way before the guests arrive, muddle the mint leaves and lime juice together before adding the other ingredients.

This will help to keep the drink fresh and prevent the mint leaves from getting brown. You can skip the granulated sugar and only use simple syrup. You may need to add a little extra simple syrup for sweetness but taste it first and see how you like it.

If you want to make a larger batch, simply double or triple the recipe.

What To Serve With Virgin Mojitos

Bright and refreshing flavors pair nicely with a lite fare. Think lots of small plates, finger foods, chilled dishes and nothing too heavy.

Some of my favorite party foods I like to pair with both cocktails and mockails are:

• California rolls
• Gluten free cauliflower crust pizza alla margherita
• Flaky cheese and sriracha pinwheels
• Cucumber sandwiches
• Guasacaca
• Castella cake

Have you ever tried a Virgin Mojito? Did you enjoy this non-alcoholic mojito recipe? Let us know in the comments below!

Virgin Mojito

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Made with mint, lime juice, and sparkling water, this mocktail is perfect for baby showers, wedding showers, and other types of gatherings, or anytime you want a delicious non-alcoholic beverage.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 drinks
• Category: Drinks
• Method: Muddling
• Cuisine: Cuban
• Diet: Vegan

Ingredients

Units USM

• 1 tablespoon granulated sugar
• Handful mint leaves
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons simple syrup
• 2 shots of non-alcoholic rum (optional)
• Ice cubes
• Sparkling water or club soda
• Lime slices, wedges, or mint sprigs, for garnish

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Instructions

1. Add the sugar and mint leaves to a pestle and mortar and muddle the mint to release their juices. If you don’t have a pestle and mortar you can use a bowl and a muddler or a wooden spoon to muddle the leaves.
2. Divide the lime juice, simple syrup, muddled leaves and sugar among 2 glasses, and stir.
3. Add the non-alcoholic rum, if you are using some, and stir.
4. Top with a few ice cubes and some sparkling water.
5. Garnish with a slice of lime or a sprig of mint and serve.

Notes

For a low-sugar virgin mojito, use sugar-free alternatives such as stevia or monk fruit.

To prevent the mint leaves from turning brown, muddle them with lime juice instead of sugar. This is a good trick if you want to do the prepping early and enjoy the mocktail later.

Nutrition

• Serving Size: 1 drink
• Calories: 57
• Sugar: 13.8g
• Sodium: 0.7mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 15.9g
• Fiber: 0.1g
• Protein: 0.1g
• Cholesterol: 0mg

Keywords: Mocktail

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The Best Virgin Mojito Recipe
Pickled Plum.

Bring out the natural sweetness of sweet potatoes with an air fryer. This cooking method is quick and gives these spuds a tender texture and a charred caramelization that pairs beautifully with a creamy and peppery sriracha mayonnaise. Get this easy air fryer sweet potato recipe in your steady dinner rotation!

A Delicious and Easy Vegetarian Air Fryer Recipe

My air fryer has been getting a workout lately. I love the way it handles simple vegetable recipes – and creates the types of textures you’d normally have to roast or deep fry to get, all while using very little oil.

And this vegetarian air fryer sweet potato recipe exceeded my flavor expectations as well. You’ll only need a handful of ingredients to achieve lusciously tender sweet potatoes – and a full flavored dipping sauce – that is sure to be a hit at dinnertime or as a passed hors d’oeuvre.

Why This Recipe Works

• Sweet potatoes have a natural sweetness that isn’t cloying. Roasting sweet potatoes (or air frying in this case) causes the outer surface to brown up nicely due to the Maillard reaction. And the natural sugar content results in caramelization – adding a layer of toothsome exterior texture to the otherwise fork soft and fluffy sweet potatoes.
• This natural sweetness is offset by a savory, spicy and creamy dipping sauce that is a super simple combination of four ingredients. Mayo, sriracha, rice vinegar and umami miso paste are mixed to form a flavor profile greater than the sum of its parts. It’s perfection.
• And this air fryer sweet potato recipe is largely a set-it-and-forget-it type of thing. Aside from flipping the sweet potato pieces once during the cooking cycle, there’s not a lot of actual work to be done.

Air Fryer Sweet Potato Ingredients

Scroll all the way down for the full recipe.

For The Air Fried Sweet Potatoes

• Sweet Potatoes: You’ll want around 1 pound of sweet potatoes for this air fryer recipe. Start by peeling them, and then chop into pieces that are roughly 1/2-inch in size. While appearance isn’t important for this recipe, I’ve found pieces that generally resemble cubes work best. Inversely, longer sweet potato slices take up too much area space in the air fryer basket and won’t cook evenly.
• Olive Oil: Since we’re air frying, you’ll only need a tablespoon of oil to coat the sweet potato pieces. Use first press extra virgin olive oil for the best results.
• Salt and Pepper: You’ll use these simple, mainstay spices to add subtle flavor. A sprinkle of freshly cracked black pepper is best, but I’ve used the stuff from the shaker with great results as well. Use flakey sea salt or kosher salt in this air fryer sweet potato recipe. They taste better – and the larger salt crystals make it difficult to oversalt your food (unlike an equivalent amount of table salt).

For the Sriracha Mayo

• Sriracha Sauce: Sriracha is the perfect blend of sweet heat. It’s spicy without being volcanic and one note like many chili sauces out there. And using this as part of the dipping sauce means you can jettison many of the traditional spices you might normally turn to like chili powder, garlic powder, cinnamon, brown sugar, cumin or cayenne pepper. In short, sriracha delivers enough flavor that you can give your spice rack a break. It’s easy to find at your local grocery store – or grab sriracha here on Amazon.
• Mayonnaise: Mayo introduces its trademark creaminess, and helps temper the spice from the sriracha. If you’re making this vegan, just use vegan mayo instead. There are some great vegan options out there these days.
• Miso Paste: This injects a real savory earthiness to the dipping sauce. Miso paste is like the low end of a song, the bass line. Without the bass, the song is only partially complete. Trust me, you’ll miss the umami if you leave the the miso paste out. I use awase miso – which is a mix of red and white miso. But use whatever you have on hand. Read all about miso in this post here.
• Rice Vinegar: Bright with a mellow tartness and sweet undertones, rice vinegar elevates the sauce as a whole. Seasoned rice vinegar typically has added salt and sugar. I used plain rice vinegar for this sweet potato dipping sauce.

How to Cook Sweet Potatoes in an Air Fryer

1. Gather all of your kitchen tools and ingredients.
2. Place your sweet potato pieces in a large bowl. Drizzle with the olive oil and toss so that the pieces are evenly coated. Then sprinkle with salt and pepper and toss again.
3. Turn your air fryer to 400°F – and allow a few minutes for the machine to preheat (like you would an oven).
4. Once hot, brush the bottom of your air fryer cooking basket with a small amount of olive oil to prevent any food from sticking to the cooking surface.
5. Next add the sweet potatoes to the basket in a single layer. If you’re making a large quantity for a holiday meal or dinner party, it’s probably best to cook in multiple batches so that everything cooks evenly.
6. Air fry the sweet potatoes for 10 minutes and flip them. Air fry for another 10 minutes, then check the texture. Are they tender inside with a browned exterior? If so, they’re done. If not, air fry in additional 5 minute intervals until properly cooked. When it comes to cooking time for this recipe, it will largely boil down to what tastes (and looks) best to you.
7. Once cooking is complete, transfer the air fryer sweet potato pieces to a serving plate.
8. Finally, mix the sriracha sauce, rice vinegar, mayonnaise and miso paste in a small bowl until smooth. Serve as a dipping sauce.

How Does an Air Fryer Work?

This is the an overview of the bare-bones basics.

• An air fryer uses a fan to quickly circulate hot air from a heating element around your food. Since your food is suspended inside a cooking basket, the hot air can reach all sides of the food easily. And this is precisely why you don’t want to overfill the basket and potentially create pockets the hot air can’t reach.
• The main benefit is the browning you get on your food (similar to that of deep frying) while using a very small amount of cooking oil.

And you can use an air fryer for way more than simply cooking vegetables like green beans, broccoli and (of course) french fries. You can use it to make a proteins like salmon, shrimp or breaded chicken fingers – or this kimchi and bacon-bit loaded air fryer baked potato.

How to Store Leftovers + Reheat

When storing leftovers, you’ll want to make sure to keep the sweet potatoes and the sriracha mayo in separate containers.

• Store the air fryer sweet potato cubes inside an airtight container in the refrigerator for up to 3 days.
• The miso sriracha mayonnaise can be covered and refrigerated for up to 10 days.

The leftover sweet potatoes are delicious cold straight from storage in the fridge. But if you want to heat them up again, toss them quickly in a skillet or frying pan without oil over medium heat until warm.

Other Delicious and Easy Air Fryer Recipes

Air Fryer Tofu with Teriyaki Sauce

Ginger Garlic Air Fryer Salmon

The Best Air Fryer Baked Potato

Air Fryer Broccoli with Spicy Sauce

Did you like this air fryer sweet potato with sriracha mayonnaise recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Sweet Potato with Sriracha Mayonnaise

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Tender and charred sweet potatoes served with a creamy and peppery sriracha mayonnaise.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2-3 sides
• Category: Side
• Method: Air fryer
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM

• 1 pound sweet potatoes, peeled, and chopped into 1/2-inch pieces.
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 2 tablespoons sriracha sauce
• 4 tablespoons mayonnaise
• 1 teaspoon miso paste
• 1/2 teaspoon plain rice vinegar

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Instructions

1. Put the sweet potatoes in a bowl and add the olive oil. Toss to coat each piece evenly and season with a little salt and pepper.
2. Turn the air fryer on at 400ºF.
3. Brush the bottom of the air fryer basket with a little olive oil. This is to ensure that the sweet potatoes won’t stick to the basket.
4. Add the sweet potatoes to the basket in one single layer, if possible. Otherwise, do this in batches.
5. Air fry the sweet potatoes for 10 minutes and flip them. Air fry for 10 more minutes and check on the texture. If the potatoes are tender, they are ready to be served. Otherwise, air fry for an additional 5 minutes (and another 5 minutes, if necessary).
6. Turn the air fryer off and transfer the sweet potatoes to a serving plate.
7. Mix the sriracha sauce, mayonnaise, miso paste, and rice vinegar in a bowl, until smooth. Serve as a dipping sauce with the sweet potatoes.

Notes

Save the sweet potatoes and sriracha mayonnaise in separate containers. The sweet potatoes should be good for up to 3 days, while the mayonnaise should last for up to 10 days.

Nutrition

• Serving Size: 1 side
• Calories: 256
• Sugar: 7.6g
• Sodium: 434.1mg
• Fat: 13g
• Saturated Fat: 1.8g
• Unsaturated Fat: 1.3g
• Trans Fat: 0g
• Carbohydrates: 32.9g
• Fiber: 4.9g
• Protein: 2.9g
• Cholesterol: 6.6mg

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Air Fryer Sweet Potato with Sriracha Mayonnaise
Pickled Plum.

Japanese sweet potatoes are a popular snack that can be found in conbini (convenience stores) and street vendors all across Japan. It’s the perfect vegan food to nibble to give you a boost of energy and keep you full until dinnertime.

What are Japanese Sweet Potatoes?

Japanese sweet potatoes, also called Japanese yams, or satsumaimo, are small to medium size potatoes with a pinkish purple exterior and a light yellow interior. These potatoes are extremely popular in Japan and are most often eaten as a snack or as a side dish, bare, without any added seasoning. Or they are used in traditional Japanese desserts as a filling, and you wouldn’t believe how creative Japanese pastry chefs can get with this tuber! The skin is easy to peel once the potatoes are roasted, and the flesh has a dense and starchy texture.

What is the Difference Between Orange Sweet Potato and Japanese Sweet Potato?

Japanese sweet potatoes taste much sweeter than orange sweet potatoes, which is why they are often used in desserts. The texture, once cooked, is more dense and chewy, like a pound cake, whereas orange sweet potatoes are more watery and tender, like a pumpkin. All sweet potatoes are loaded with nutrients and minerals and are high in dietary fiber and potassium. They are also great for the skin and promote gut health.

Okinawa Purple Sweet Potatoes

Okinawa purple sweet potatoes, or purple yams, are also sweet but not as sweet as satsuma-imo. I would say they are somewhere in between orange sweet potatoes and satsumaimo in terms of flavor and texture. They are stunning in color – a deep dark purple – and are also loaded with nutrients. They are harder to find but I have seen them in Japanese grocery stores and sometimes at Whole Foods.

Where to Buy Japanese Sweet Potatoes (Satsumaimo)

Japanese sweet potatoes are fairly easy to find. They are sold in Asian grocery stores, Japanese supermarket, and I have also seen them at Whole Foods – although I’m not sure if they sell them nationwide.

What You Will Need to Make This Recipe

• Japanese sweet potatoes
• Aluminium foil
• Baking sheet
• Oven

How to Bake Japanese Sweet Potatoes (Yaki Imo)

1. Preheat the oven to 350ºF.
2. Start by washing the sweet potatoes. Rinse them under cold water and scrub them with the abrasive side of a sponge or with a vegetable scrub brush. This is to remove the dirt so the potatoes are a beautiful pinkish purple color.
3. Poke a few holes in each potato. You just need three or four holes and they don’t have to be deep.
4. Wrap each sweet potato in foil and place them on a baking sheet.
5. Bake in the oven for about 70 minutes.
6. Take the potatoes out of the oven and test the doneness by inserting a knife or a skewer through one of them. If it slides in easily, the potatoes are done. Otherwise, put them back in the oven for an additional 10 minutes.

How to Eat Japanese Sweet Potatoes

As I previously mentioned, baked Japanese sweet potatoes (yaki imo) are delicious on their own, with no added seasoning. Simply peel the skin – it should come off easily – and enjoy them hot or cold (Japanese people like to eat them warm).

Otherwise, you can sprinkle a little cinnamon over them or pure maple syrup to add a floral element. You can also slice them up and pan fry them with a little oil, soy sauce, and sugar until they caramelized, and toss them with some sesame seeds. Making candied sweet potatoes is a classic Japanese cooking method.

If you find them too sweet, try dipping them in a little ponzu or teriyaki sauce. Or you can melt some cheese on top and sprinkle a little dry oregano and salt for a gratin-like flavor.

How to Store Japanese Sweet Potatoes

Once the potatoes are cooked they will last 3 to 5 days in the fridge. You can keep them in a storage container or ziploc bag.

Leaving them at room temperature for more than 2 hours is not recommended as bacteria can quickly start to grow.

Can I freeze Japanese Sweet Potatoes?

Yes you can!

Leave the potatoes in foil and cool them for 1 hour at room temperature. Place them in a storage bag, still wrapped in foil, and seal the bag.

Freeze for up to 3 months.

When it’s time to use them, take however many you need out of the freezer and unwrap them. Place them on a cooking sheet and bake in the oven at 350ºF for about 25 to 30 minutes. Or you can rewrap them in new foil to preserve more moisture and bake for the same amount of time.

Other Delicious Japanese Snacks

I crave Japanese snacks daily – it’s just a fact. My pantry is filled with ready to eat mochi, senbei (Japanese rice crackers), potato chips, mini chocolates, and candies from every color of the rainbow. I also alway have a few different types of Japanese ices and ice creams in my freezer. I prefer them to American brands because they are less sweet and smaller in size.

But I also love to make my own Japanese snacks as some of them are very easy to make.

Here are some Japanese snacks I love making at home:

Mitarashi Dango (みたらし団子)

How To Make Onigiri – おにぎり- (4 Easy Recipes!)

Castella Cake – カステラ

The Best Coffee Jelly (コ-ヒ- ゼリ-)

Tableware – Musubi Kiln

The bamboo basket used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.Receive 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Japanese sweet potato recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Sweet Potatoes (Yaki Imo)

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★★★★★

5 from 1 review

Japanese sweet potatoes make the perfect vegan snack to nibble on mid afternoon to give you energy and keep you full until dinnertime.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 sweet potatoes
• Category: Side
• Method: Baking
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 4 Japanese sweet potatoes
• Aluminium foil

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Instructions

1. Preheat the oven to 350ºF.
2. Scrub each potato under water to remove dirt and pat dry with a towel.
3. Poke a few holes in each potato.
4. Wrap one sweet potato in aluminium foil and repeat the same for the remaining 3 potatoes.
5. Place the potatoes on a cooking tray and bake in the oven for 1 hour 10 minutes, or until the potatoes can easily be pierce with a knife or a skewer.

Nutrition

• Serving Size: 1 sweet potato
• Calories: 112
• Sugar: 5g
• Sodium: 72mg
• Fat: 0.1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 3.9g
• Protein: 2g
• Cholesterol: 0mg

Keywords: yaki imo, satsumaimo

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Baked Japanese Sweet Potato – The Perfect Snack
Pickled Plum.

Air frying broccoli is a very simple and fast way to enjoy perfectly crisp and tender florets. This delicious side dish can be served with a little salt and pepper, or with a spicy and savory sauce made of Sichuan chili flakes, soy sauce, rice vinegar, and sesame oil (my favorite).

Using an air fryer to cook broccoli is one of the best and easiest techniques to achieve great texture. If you love roasted vegetables but sometimes hesitate to make them because the entire process takes too long, or it makes your kitchen too hot, then using an air fryer will change your life!

The cooking time is shorter (about half the time) and an air fryer lets out very little heat (compared to an oven). You can roast just about any veggie you like and end up with perfectly roasted pieces.

Ingredients for Air Fryer Broccoli

Scroll all the way down for the full recipe.

• Broccoli: Use 1 pound for 2 to 3 people (as a side dish), or 1 1/2 pound for 4 to 5 people. For larger servings you may need to do the recipe in batches.
• Olive oil: A little olive oil coats the broccoli florets and allow them get a crispy char on the outside, while remaining moist on the inside. It also prevents them from sticking to the bottom of the air fryer basket.
• Salt and pepper: Salt and pepper can be added before or after the air frying process.
• Spicy sauce: A mixture of Chinese red pepper flakes, ginger, sesame oil, rice vinegar, soy sauce, and water.

Flavor Variations

As previously mentioned, air fryer broccoli is delicious on its own.

If you are planning to serve it as part of an already tasty meal, I suggest serving it as is. But if the broccoli is the star of your meal, I recommend trying the spicy sauce which is packed with umami and nuttiness. For a sweeter sauce, add 1 to 2 teaspoons of honey.

When dressed in the spicy sauce, the broccoli pairs beautifully with a side of rice and other Asian flavored dishes.

For an Italian twist, keep it simple – a fresh squeeze of lemon juice and some grated parmesan cheese will do the trick.

Or give the broccoli an Indian flare by finishing it with an extra drizzle of olive oil, a sprinkle of garam masala powder, and garlic powder. Toss well and enjoy!

Can I Put Frozen Broccoli in an Air Fryer?

Yes you can use frozen broccoli in an air fryer. It’s a great way to achieve a crispy texture which makes the broccoli more pleasant to eat than if it was microwaved.

No thawing is required either – frozen broccoli can be air fried right out of the bag! Just follow the steps to this recipe, as is, and the result will  be just as delicious. You will have a healthy side dish at your dinner table in no time.

How to Cook Broccoli in an Air Fryer

1. Gather all of your kitchen tools and ingredients.
2. Wash the broccoli and drain well. Slice the broccoli into bite size pieces (slice it into smaller pieces if you like them tender, or bigger pieces if you like them on the crunchier side).
3. Place the broccoli in a bowl and toss it with some olive oil. Sprinkle with salt and pepper and toss it a few more times.
4. Preheat the air fryer to 400ºF for 2 minutes.
5. Put the broccoli in the air fryer basket and air fry for 3 minutes.
6. Shake the broccoli in the basket and air fry for another 3 to 4 minutes, until you are satisfied with the texture.
7. Serve the broccoli on a plate with the spicy sauce drizzled on top.

Oven Roasted Broccoli

If you don’t own an air fryer but would still like to make this recipe, let me show you how you can achieve a similar crispy texture by roasting broccoli in the oven. Please follow the instructions below.

1. Gather all of your kitchen tools and ingredients.
2. Wash the broccoli and drain well. Slice the broccoli into bite size pieces and set aside.
3. Preheat the oven to 400Fº and line a sheet pan with parchment paper or non-stick foil.
4. Add the broccoli to the sheet pan and drizzle olive oil on top. Season with salt and pepper and, using your hands, toss the broccoli until it’s evenly coated.
5. Roast in the oven for 15 to 20 minutes, until desired texture.
6. Transfer the broccoli to a plate and top with the spicy sauce. Serve.

Can I Use this Air Fryer Recipe with Other Vegetables?

Yes! This air fryer recipe also can also be used to cook these vegetables:

• Cauliflower
• Carrots
• Green cabbage
• Green beans

It also works well with bell peppers, okra, kabocha squash, and many other vegetables, but you may to need adjust the air frying time.

What to do with Leftovers

Air fryer broccoli is very easy to store! Simply transfer the leftovers to an airtight storage container and refrigerate it. It should keep for about 4 days.

To reheat, spray the air fryer basket with a little oil and add the broccoli florets. Air fry them for 2 to 3 minutes to achieve a crispy texture. or microwave them for 1 to 2 minutes (this method won’t make the outside crisp, though).

What to Serve with Air Fryer Broccoli

I like to eat this air fryer broccoli with spicy sauce with a side of brown rice, a protein like tofu or fish, and a couple of Asian side dishes. Some of my favorites are:

• Tamagoyaki (Japanese rolled omelet)
• Miso soup
• Korean cucumber salad
• Air fryer teriyaki tofu

Broccoli Recipes

If you are a broccoli lover, you might be interested in these easy broccoli recipes:

• Broccoli tots (vegan option available)
• Broccoli salad with honey mustard dressing
• Chinese broccoli with garlic sauce (gai lan)

Did you like this air fryer broccoli with spicy sauce recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Air Fryer Broccoli with Spicy Sauce

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★★★★★

5 from 1 review

Air frying broccoli is a very simple and fast way to enjoy perfectly crisp and moist florets. 20 minutes is all you need to serve this delicious side dish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 sides
• Category: Side
• Method: Air fryer
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 1 to 1 1/2 pound broccoli florets, sliced into bite size pieces
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Spicy Sauce

• 1/2 teaspoon Chinese red pepper flakes or gochugaru
• 1 teaspoon ginger, peeled and grated
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon water

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Instructions

1. Add the broccoli florets to a bowl and drizzle the oil on top.
2. Toss the broccoli to coat each piece evenly with the oil.
3. Preheat the air fryer for 2 minutes at 400ºF. Place the broccoli in the air fryer basket and cook for 3 minutes.
4. Take the air fryer basket out and toss the broccoli a few times. Cook for an additional 3 to 4 minutes, until desired consistency. 
5. Meanwhile, mix all the ingredients for the spicy sauce and set aside.
6. Transfer the broccoli to a serving dish and pour the sauce over. Serve. 

Notes

To make your broccoli florets more tender, add about 1 tablespoon of water to the bottom of the air fryer to add a little moisture to the air.

Storage Tip:

Transfer the leftovers to an airtight storage container and refrigerate for up to 4 days.

Nutrition

• Serving Size: 4 ounces
• Calories: 89
• Sugar: 1.9g
• Sodium: 37.5mg
• Fat: 6.2g
• Saturated Fat: 0.9g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 7.6g
• Fiber: 3g
• Protein: 3.2g
• Cholesterol: 0mg

Keywords: appetizer

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Air Fryer Broccoli with Spicy Sauce
Pickled Plum.

Blistered shishito peppers are a Japanese gastropub favorite. Get a blistered char on these Japanese peppers and flavor them with a simple one-two punch from the pantry. The result is smoky, umami perfection. Shishitos are so easy to make in your home kitchen. They’re ready in 10 minutes from start to finish!

I could make an entire meal out of appetizers. And that’s probably why I love Japanese izakayas so much.

Izakayas are informal Japanese bars that serve food meant to compliment adult beverages. Most dishes are on the smaller side – and perfect for sharing.

These blistered shishito peppers are an izakaya mainstay – and I never pass up the opportunity to order a plate or two when I’m sipping on sake or a whisky highball.

However, you don’t have to be in a bar on the other side of the world to enjoy shishito peppers! I’ll show you how to make them at home.

What are Shishito Peppers?

Shishito peppers are small, slender East Asian peppers with a thin skin. That thin skin allows the peppers to easily achieve a blistered char on the outside, either in a hot pan or over an open flame.

These Japanese peppers are somewhat similar to their Spanish cousin: padrón peppers, which hail from Galicia. The main difference is that the padróns tend to be a bit rounder and stubbier than the long, fingerlike shishitos.

• What do Shishito Peppers Taste Like? Eaten raw, shishito peppers resemble the taste and texture of a green bell pepper. In this blistered shishito peppers recipe, the flavor is smoky and savory with a vegetal brightness around the edges.
• Are Shishito Peppers Hot? While they are overall mild, about one-in-ten of the peppers has some heat. And every once in awhile, you might take a bite that will really blow your hair back and bring a spicy tear to the eye. It’s a bit of a gamble. But don’t worry… shishito peppers tend to range anywhere from 40 – 250 units on the Scoville Scale (minus the super spicy oddball). By contrast, a jalapeño averages 5,000 on that same scale. So, generally, shishitos are pretty mild.
• Where to Buy Shishito Peppers: Luckily, these days, you can easily find shishitos at most grocery stores. I’ve found them at Whole Foods and Trader Joes almost without fail. Also, be sure to check your local farmer’s market!

Blistered Shishito Peppers Ingredients

Scroll all the way down for the full recipe.

• Shishito Peppers: To make this shishito recipe, of course, you’re going to need the namesake ingredient.  About 8 ounces (or around 1/2 lb) should have you sitting pretty. After you rinse them, pat them dry with paper towels or a clean dish cloth.
• Sesame Oil: A drizzle of nutty sesame oil introduces a toasted element to the blistered shishito peppers. We’ll add this to the shishitos at the very end – once you’ve turned the heat off, but they’re still in the hot pan. Aside from flavor, this helps with the blister. You can also use olive oil or avocado oil, but I think sesame oil adds a real depth of flavor those other cooking oils lack. Grab toasted sesame oil here on Amazon.
• Soy Sauce: Likewise, you’ll use about a teaspoon of soy sauce at the end as soon as you turn the stovetop heat off. The shoyu brings an element of savory umami – and almost caramelizes in the hot pan. In my opinion, this is non-negotiable. You need a little soy sauce!
• Salt and Pepper: A little dusting is all you need. Fresh cracked pepper is best, but you can use whatever you have handy. When it comes to the salt, I’d recommend kosher salt or flaky sea salt.

How to Cook Shishito Peppers

1. Gather all of your kitchen tools and ingredients.
2. Heat a large cast-iron skillet, pan or wok over medium high heat. Once the pan is hot, add the shishito peppers in a single layer. Btw, there’s no oil at this point. You’re cooking the peppers in a dry pan.
3. Toss the shishitos occasionally until they start to blister and get a nice bit of char on the outside skin.
4. Then turn the heat off and add a teaspoon of the sesame oil while vigorously shaking the pan. You want to make sure that all of the peppers are evenly coated with the oil.
5. Next, add your soy sauce and shake the pan again so all the peppers are coated evenly.
6. Finally, transfer the blistered shishito peppers to a serving plate and season with salt and pepper to taste. Serve hot.

Blistered Shishito Peppers Flavor

This delicious Japanese snack is savory and smoky. Obviously, the more char you get on the outside of the peppers, the more smoky the final dish will taste.

The salt balances the veggie-brashness of the peppers and nudges the soy sauce a little further forward on the palate.

The shishito peppers themselves have a verdant tang to them – and the texture resembles a very thin (and very cooked) green pepper.

You’ll eat everything except the stem.

Now, I prefer to eat these blistered shishito peppers as-is. I think the flavor is balanced and perfect.

However many people serve shishitos alongside a dipping sauce. Popular dip choices include mayo, garlic aioli – or a splash of citrus like sudachi or yuzu. Check out my step-by-step recipe for Japanese mayonnaise here.

How do you like to eat shishito peppers? Tell me about your favorites in the comments section below!

What to Serve With Blistered Shishito Peppers

Shishitos go with almost everything. But if you’re feeling ambitious, you can make your favorite izakaya dishes and create an entire meal out of small Japanese plates.

Here are some reader favorites:

The Best Okonomiyaki (お好み焼き)

Nasu Dengaku – Miso Glazed Eggplant

Edamame with Soy and Sesame Sauce

The Best Yaki Udon – やき うどん

Did you like this blistered shishito peppers recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Blistered Shishito Peppers

Print Recipe

★★★★★

5 from 2 reviews

This is a quick and delicious recipe for blistered shishito peppers seasoned with a little soy sauce and sesame oil. 

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 to 4 sides
• Category: Side
• Method: Pan frying
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 8oz (1/2 pound) shishito peppers
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce or liquid amino for gluten-free
• Salt and pepper, to taste

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Instructions

1. Heat a large skillet over medium high heat and add the shishito peppers.
2. Occasionally toss the peppers until they start blistering and getting charred. 
3. Turn the heat off, add the sesame oil and vigorously shake the skillet so all the peppers are coated with the oil. 
4. Add the soy sauce and repeat the same step.
5. Transfer the shishito pepper to a serving plate and season with salt and pepper. Serve.

Notes

REFRIGERATING

Blistered shishito peppers taste best fresh out of the pan, but they can be refrigerated for up to 2 days, in an airtight storage container.

Nutrition

• Serving Size: 6 to 8 shishito peppers
• Calories: 45
• Sugar: 2.9g
• Sodium: 75.6mg
• Fat: 2.5g
• Saturated Fat: 0.4g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 5.6g
• Fiber: 1.9g
• Protein: 1.2g
• Cholesterol: 0mg

Keywords: izakaya food, side dish, vegetarian

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Blistered Shishito Peppers
Pickled Plum.

This Filipino garlic rice is infused with fragrant garlic oil and loaded with crispy garlic chips. A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish. Garlic lovers rejoice! 

In my opinion, there’s nothing more instantly appetizing than the smell of garlic cooking in oil. Those two kitchen staples are the starter ingredients to so many of the foods I love – that I have a literal Pavlovian response to the scent.

Well, this Filipino garlic rice recipe will have the garlic lovers in your house running to the kitchen to see what you’re working on. Trust me.

Vampires beware!

What is Filipino Garlic Rice?

Filipino garlic fried rice (sinangag) is long grain Jasmine rice stir fried in a simple mixture of garlic and oil.

Loaded with crispy garlic chips, it’s a traditional breakfast dish in the Philippines.

Those garlic chips not only caramelize to perfection in the cooking oil, they also infuse the oil with garlic flavor. That flavor then is then absorbed by the rice grains.

It’s the perfect kitchen alchemy, producing a ton of flavor from a short ingredients list – most of which you probably have sitting in your pantry right now!

Ingredients for Filipino Garlic Rice

Scroll all the way down for the full recipe.

• Neutral Cooking Oil: For this delicious garlic fried rice recipe, I like using grapeseed oil. But really you can use vegetable oil – or any other neutral flavored oil that’s in your pantry. However, I recommend that you steer clear of olive oil for this recipe – as it has too much flavor of its own. Pick up grapeseed oil here on Amazon.
• Garlic: 5 large cloves should have you sitting pretty. Take your whole cloves and slice your garlic into thin chips. (Note: if you prefer minced garlic, you can run your cloves through a garlic press instead. That said, I think the recipe works best with larger chips). This is the main flavor element in this simple Filipino garlic rice – and we’ll talk about exactly how to prepare the garlic chips in a sec.
• Leftover Rice: Long grain Jasmine rice is best. I recommend you use leftover rice (at least day-old cooked rice) that has been sitting in the refrigerator. We’ll talk more about why this is important a little later in the post.
• Rock Salt: You’ll want to use coarse salt in this simple dish. Kosher salt or coarse sea salt are great options.
• Scallions: Chopped green onions add a crispness and an earthy, verdant note to the rice with fried garlic.

How to Fry Garlic

We’re essentially frying garlic in oil to create a garlic oil. This oil will be so infused with garlic flavor that it will coat and permeate the rice grains so that every bite is bursting with assertive flavor.

However, the garlic flavored oil is only part of it. The second purpose of frying the garlic is to have toasted crunchy bits scattered throughout the finished fried rice.

1. To start, add your oil and thinly sliced garlic to a large skillet, pan or wok over medium low heat. You want the heat on the lower side so the garlic doesn’t overcook, and the oil has plenty of time to be completely saturated with garlicky goodness.
2. Cook for about 4-5 minutes – or until the oil becomes fragrant and the garlic turns a golden color.

A word to the wise: there’s a very fine line between perfectly golden garlic chips – and burned, acrid charcoal. Keeping the heat on the lower side of things will help you register the color change and see when it’s perfect!

How to Make Garlic Rice

1. Gather all of your kitchen tools and equipment.
2. Prepare your garlic chips and garlic oil according to the steps I outlined in the section above. It’s ready when the garlic turns a golden color the oil is fragrant.
3. Add your leftover cooked rice to the pan and gently break up any clumps using a spatula or rice paddle. Mix with the garlic and oil well – and cook for 2-3 minutes, until the rice is hot.
4. Turn the heat off, but keep everything in the pan. Top the Filipino garlic rice with your chopped scallions and coarse salt and mix well. Serve it while it’s hot!

What’s the Best Rice for Fried Rice?

Jasmine rice is my favorite rice to use for this delicious Filipino recipe. However, there’s something much more important to getting this recipe right than simply using long grain rice.

When it comes to whipping up fried rice at home, I have one hard and fast rule: I only make fried rice with leftover rice.

And that’s simply because freshly cooked rice is usually too pliant and loaded with moisture to be added to a hot pan and stir fried on the spot.

When making this Filipino fried rice, we’re introducing moisture in the form of the garlic oil. If I took rice straight from the rice cooker and tossed it into the wok, the texture would be too soft, and possibly too wet.

On the other hand, placing cooked rice in the refrigerator for a day or two dries up some of the moisture in the grains – preparing it to perfectly soak in the garlic oil and retain its perfect texture.

Storing Options

FRIDGE

Transfer the garlic rice to an airtight storage container and refrigerate for 5 to 7 days. Reheat in the microwave for 1 to 2 minutes, or in a pan with a little oil, stirring constantly, for a couple of minutes.

FREEZER

Let the rice cool to room temperature and divide it into single servings. Put each serving into a freezer friendly storage bag and freeze for 4 to 6 months.

To reheat, take the rice out of the freezer and thaw it in the fridge overnight. Reheat in a skillet over medium low heat for about 5 minutes.

What to Serve with Garlic Rice

This yummy Filipino sinangag recipe is delicious on its own. Or you could dress it up like Ben does – with a fried egg and chili oil.

While it’s a typically a breakfast staple in the Philippines – you can serve it anytime alongside a savory and sour salmon na sinigang.

It would also be a great side dish to accompany chicken tinola (tinolang manok) – or this tomatoey afritada.

What do you like to eat fried rice with? Let me hear about your favorites in the comments section below!

TABLEWARE

The pink and grey flower bowl, cutlery rest, and rabbit teacup used in the images are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Fried Rice Recipes

When it comes to easy comfort food you can whip up in your home kitchen, I usually automatically default to Asian rice recipes. And fried rice is always high on that list.

Here are a few reader favorites:

Japanese Fried Rice – Yakimeshi

Classic Kimchi Fried Rice (Kimchi Bokkeumbap)

Easy Vegan Fried Rice

Easy Shrimp Fried Rice

Did you like this Filipino garlic rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Filipino Garlic Rice

Print Recipe

★★★★★

5 from 1 review

A breakfast staple in the Philippines, sinangag is a great use for that leftover Jasmine rice sitting in your fridge right now. And it’s ready in just 10 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 sides
• Category: Rice
• Method: Pan frying
• Cuisine: Filipino
• Diet: Gluten Free

Ingredients

• 2 tablespoons vegetable or grapeseed oil
• 5 garlic cloves, thinly sliced
• 2 cups cooked cold leftover long grain white rice, such as jasmine rice
• 1/4 teaspoon rock salt
• 2 scallions, finely chopped

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Instructions

1. Add the oil and garlic to a large pan over medium low heat. Cook for about 4 to 5 minutes, until the oil becomes fragrant and the garlic turns a golden color. 
2. Add the rice and break it up using a rice paddle or spatula. Mix the rice with the garlic and cook for 2 to 3 minutes, until the rice is hot. 
3. Turn the heat off, add the chopped scallions and sprinkle the salt on top of the garlic rice and mix well in the pan.
4. Transfer to a serving bowl and serve hot.

Notes

REFRIGERATING

Refrigerate in an airtight storage container for 5 to 7 days.

FREEZING

Let the rice cool to room temperature and pack it in individual servings using freezer friendly storage bags. Freeze for 4 to 6 months.

Reheat: Thaw the rice overnight in the fridge and reheat in a skillet over medium low heat for about 5 minutes.

Nutrition

• Serving Size: 1/2 cup
• Calories: 187
• Sugar: 0.2g
• Sodium: 106.1mg
• Fat: 7g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4.8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0.1g
• Protein: 2.2g
• Cholesterol: 0mg

Keywords: fried rice, side dish

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Filipino Garlic Rice (Sinangag)
Pickled Plum.

Like it spicy? This homemade taberu rayu is loaded with garlic, scallions, and ginger. This fiery red flavored oil will round out your Japanese favorites such as gyoza and ramen.

What is Rayu?

Rāyu (ラー油) is Japanese chili oil. This delicious Japanese condiment is used to introduce smoky heat to things like ramen, gyoza dipping sauce, soups or even pasta.

Now, there are actually two different types of rayu.

• Traditional rayu, layu, or la-yu. This is the most common type of Japanese chili oil available. You may be familiar with the small but iconic S&B bottle on the shelves at your local Asian market.
• Taberu rayu (食べるラー油), which translates roughly into rayu meant for eating. This chunky chili oil is fortified with bits of crunchy garlic, ginger and spring onion. It can be used in the same ways as the smooth oil – or you can serve the chunky bits on top of a bowl of rice.

We’re making the latter today. However, this spicy rayu actually pulls double duty – and can be served however you prefer. More on that in a sec.

This addictive Japanese chili oil is Ben’s new favorite – and he has been adding it to (almost) everything. While he has an unusually high tolerance for spicy foods, I’d rate the spice level at about a 7 or so. It packs a punch!

Ingredients for Rayu

Scroll all the way down for the full recipe.

• Ginger and Garlic: You’ll want a finely chopped tablespoon of each for this rayu recipe. The ginger brings a zing and some heat – while garlic lends its trademark pungency to the mix. And, in my opinion – there’s nothing better than bits of crunchy garlic in chili oil!
• Scallions: Fresh green onions are herbaceous – but when they’re cooked in oil they take on an almost toasted onion quality. A must!
• Cinnamon Stick and Star Anise: While cinnamon and star anise might be something you’d typically associate with five-spice powder used in Vietnamese and Chinese cuisine, it goes so well in this Japanese chili oil, delivering yet another layer to the multifaceted flavor profile.
• Toasted Sesame Oil: This nutty and intensely toasty oil has a relatively low smoking point. So you’ll want to make sure not to scorch the oil when cooking.
• Ichimi Togarashi: This is ground red Japanese chili pepper powder. It’s a great way to add heat to this dish without being overtly volcanic. If you’re having trouble finding it at your corner shop, you can grab ichimi togarashi here on Amazon. A workable substitute would be to use gochugaru instead (a smoky Korean chili powder).
• Chinese Red Pepper Flakes: These dried chili flakes are actually hot! I like to use a tablespoon myself for this rayu recipe – but you can use a bit more (or less if you prefer things on the milder side).
• Salt: This is optional, but a pinch will go a long way toward rounding out the savory nature of this homemade chili oil.

How to Make Chili Oil

1. Gather all of your kitchen tools and ingredients.
2. Add half of the oil to a small pot, and add in the chopped ginger, garlic, scallions, the whole cinnamon stick and star anise. Turn the heat to low and let the oil simmer for 3 to 5 minutes. You should only see small bubbles at this point. Large bubbles means that the heat is too high. Seriously, keep it on low heat. Don’t scorch your homemade chili oil!
3. Turn the heat off and stir in your remaining sesame oil, ichimi togarashi and Chinese red pepper flakes.
4. Add a pinch of salt for extra flavor.
5. Let the rayu sit in the pan until it reaches room temperature. Once it has cooled, discard the cinnamon stick and the star anise pods. Transfer everything else to a glass jar.
6. When serving, you have two options:

• Chili oil only (rāyu). If you’re looking for smooth oil without crunchy bits, don’t shake the jar! Simply scoop the flavored oil from the top of the jar with a spoon. You can also strain the oil through cheesecloth or a sieve.
• Crispy chili oil (taberu rāyu). If you prefer to enjoy this chili oil recipe in all its glory with the crispy garlic, ginger and scallions, you can shake the jar prior to serving so that all the ingredients are mixed well.

How to Use Rayu

As I mentioned, this Japanese chili oil is most iconically used to round out a dish. It is the best spicy ad-in to complete a steaming bowl of tonkotsu ramen.

And it can really elevate something like a dipping sauce to new levels. Check out these easy recipes for both Japanese and Chinese dumpling sauces.

But this taberu rayu also has great crossover appeal. You could use it as a stand alone dipping sauce when eating Chinese dim sum.

Now, while rayu is typically used as a condiment, it can also technically be used as a cooking ingredient as part of a composed dish. Ben has been using it as a base for some of his late-night East-meets-West pasta inventions.

How to store Japanese Chili Oil

Rayu chili oil can be stored in a glass storage jar at room temperature for about two months. I prefer to place it in a dark, cool cupboard to keep the vibrant reddish tint from changing color due to sun exposure.

Trust me, this stuff will come in handy! You never know when you’ll need to need to make a midnight bowl of ramen or whip up some crispy, pan-fried gyoza dumplings!

Other Easy Asian Sauces

As a home chef, I find it’s always a good thing to have a few condiments and easy sauce recipes in your back pocket. Hey – if you’re like me, you like to keep it saucy too!

Here are a few reader favorites:

• Hot Sichuan Chili Oil
• Quick Homemade Gochujang (Korean Chili Paste)
• Yakisoba Sauce
• Crazy Hot Chili Garlic Sauce
• Quick and Easy Tonkatsu Sauce

Did you like this homemade rayu recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Homemade Rayu – Japanese Chili Oil

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This homemade taberu rayu is loaded with garlic, scallions, and ginger. This fiery red flavored oil will round out your Japanese favorites such as gyoza and ramen.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: about 3/4 cup
• Category: Condiment
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 1 tablespoon ginger, peeled and finely chopped
• 1 tablespoon garlic, peeled and finely chopped
• 2 tablespoons finely chopped scallions
• 1 cinnamon stick
• 2 star anise
• 3/4 cup toasted sesame oil
• 2 teaspoons ichimi togarashi
• 1 tablespoon Chinese red pepper flakes
• Pinch of salt (optional)

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Instructions

1. Add the ginger, garlic, scallions, cinnamon stick, star anise, and half of the oil to a small pot. Turn the heat to low and let the oil simmer until small bubbles begin to appear, about 3 to 5 minutes. 
2. Turn the heat off and stir in the remaining sesame oil, ichimi togarashi, and Chinese red pepper flakes. 
3. Add a pinch of salt for extra flavor.
4. Leave until the oil reaches room temperature, discard the cinnamon stick and star anise, and transfer the rest to a jar. 
5. When using the flavored oil only, leave the ingredients at the bottom (do not stir) and scoop the oil from the top. Or you can strain the oil by running it through a cheesecloth or a fine sieve. When using chunky taberu rayu, stir well so everything is well mixed.

Notes

How to store the oil: Keep the oil in a dark storage area like a cupboard to prevent the color from changing. It will keep for about 2 months.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 124
• Sugar: 0.3g
• Sodium: 7.3mg
• Fat: 13.7g
• Saturated Fat: 1.9g
• Unsaturated Fat: 5.7g
• Trans Fat: 0g
• Carbohydrates: 0.7g
• Fiber: 0.1g
• Protein: 0.1g
• Cholesterol: 0mg

Keywords: Seasoned oil, sauce, ramen oil

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Homemade Rayu – Japanese Chili Oil
Pickled Plum.

Moist, fluffy, and stuffed with a mixture of napa cabbage, bamboo shoots, and mushrooms, these vegetable bao buns are restaurant quality! Served as a breakfast food in China, bao buns also make a delicious snack and can be paired with a soup for a light and tasty meal.

“I just made bao buns!” I yelled, alone in the kitchen, as I peeked inside the steamer basket to see if the dough had risen.

I was happy because I don’t consider myself particularly talented at making dim sum, or anything involving turning dough into fluffy bread. So when I saw how pretty the buns looked – shiny and puffy – I couldn’t contain my excitement.

Dipping my own homemade bao bun in a mixture of chinkiang vinegar, soy sauce, and chili oil, felt seriously satisfying. And as you will see, though there are quite a few steps to making vegetable baozi, nothing is complicated, which means that you don’t have to be a pro to make these tasty bao buns.

What Are Bao Buns?

Bao buns, or baozi (包子), are Chinese buns stuffed with a vegetarian or meat filling. They are a variation of mantou which is a type of steamed bread that hails from Northern China.

There are two popular types of bao buns: Dàbāo, which are large buns approximately 4 inches in diameter, and Xiǎobāo, or small buns, measuring about 2 inches wide. The most popular cooking technique for making bao buns is to steam them.

Bao buns (baozi) are sold in restaurants but can also be purchased as a takeout item. They are also sometimes sold in Asian bakeries and convenience stores such as Seven Eleven.

Ingredients for Bao Buns

Scroll all the way down for the full recipe.

• Vegetable filling: A mixture of napa cabbage, bamboo shoots, shiitake mushrooms, sesame oil, sugar, and soy sauce.
• Flour: All-purpose flour is what I’m using but you can also use whole wheat flour.
• Sugar: Depending on who makes the bao buns, the flavor will range between sweet-ish to not sweet at all. I personally like the taste to be somewhere in between which is why I’m using two tablespoons of sugar.
• Salt: Just a sprinkle to strike the right balance between sweet and savory.
• Active dry yeast: Adding a little hot water to the yeast before using it helps to activate it, which is why I have mixed mine with 1 1/2 teaspoon of boiling hot water.
• Baking powder: A little baking powder to help the dough leaven even more.
• Water: 1 cup to make the dough malleable and sticky.
• Oil: Adding a little oil to the mixture helps the buns retains their moisture. I recommend using a neutral oil such as vegetable or grapeseed.
• Cupcake liners: I like using cupcake liners because they help in keeping the shape of the buns while they steam. Alternatively, you can use parchment paper that’s been cut into discs that are a little wider than the size of the buns.

How to Make Vegetable Bao Buns

1. Gather all of your cooking tools and ingredients.
2. Let’s start by making the bao filling – Heat a medium size skillet over medium heat and add the cabbage with 1 tablespoon of oil. Cook for 5 minutes, until the cabbage has softened.
3. Add the bamboo shoots and mushrooms to the skillet and cook for 3 minutes, until the cabbage and mushrooms are tender. Turn the heat off and transfer the mixture to a bowl. Add the sesame oil, sugar, and soy sauce, and season with a little salt and pepper. Mix well and set aside.
4. For the bao buns, begin by sifting the flour into the bowl of a stand mixer. Add the sugar, salt, and baking powder, and stir to combine the ingredients.
5. Add the active dry yeast, water and oil to the bowl and attach a dough hook to the mixer.  Mix at medium low speed for 7 minutes.
6. Meanwhile, spray or brush a bowl with a little oil.
7. Scoop the dough and transfer it to the bowl. Lightly wet or oil your hands and shape the dough into a ball. Cover the bowl with plastic wrap and let the dough proof for 1 hour, preferably somewhere where the temperature is between 75ºF and 85ºF.
8. Place the ball of dough on a flat surface and punch it a couple of times. Reshape it into a ball and place it back in the bowl. Cover and proof for an additional 15 minutes.
9. Return the ball to a flat surface and knead it a few times to get rid of the air bubbles.
10. Cut the dough into 12 equal pieces, about 1.85 ounces per piece (I use a food scale since it’s easier and more precise), and cover with a kitchen towel to prevent the dough from drying.
11. Grab a piece of dough and flatten it to create a disc that’s around 4 to 5 inches in diameter. The center should be thicker than the edges so it can hold the filling.
12. Scoop 2 heaping tablespoons of filling and place it in the center of the dough. Pleat and pinch the edges so they gather over the filling and eventually close up the top to create a little bun.
13. Do this for the remaining 11 dough pieces.
14. Set up your steamer and add the bao buns, leaving a little room between each of them. Cover and steam for 12-14 minutes. Turn off the heat and leave the buns in the steamer for 5 more minutes (otherwise they could deflate).
15. Transfer the bao buns to a serving plate and serve as is or with your favorite dipping sauce.

How to Steam Buns and Dumplings

Steaming buns and dumplings is very easy but can seem a little daunting if you have never done it before.

Here is a step-by-step rundown on how to steam dim sum successfully.

1. Use a wok or deep skillet as the base where the water will be steaming.
2. Add 2 to 3 inches of water and place a food steamer on top. I recommend using a bamboo steamer or stainless steel food steamer.
3. Check that there is space between the steamer and water, so the food sits about 2 inches above water. You don’t want the water to touch the food at any point during the steaming process, so it’s best to have the food high enough that you don’t have to worry about bubbles or water splashing.
4. Add your dumplings or buns – it’s the same concept for other foods, including vegetables – and cover with a lid.
5. Bring the water to a boil and lower the heat to a bubbling simmer, so the water doesn’t evaporate too quickly.
6. Steam until the food is cooked, according to the cooking of the recipe. Enjoy!

Best Food Steamer

If you steam as often as I do, I recommend getting a two or three tier food steamer because they can hold more food. Steaming food is great for those looking to use little to no oil in their cooking, and it helps retain a lot of nutrients when it comes to vegetables.

When we think about steaming dim sum, a bamboo steamer is the first thing that comes to mind. However, I personally prefer the stainless steel version because bamboo can mold or break easily. A stainless steel food steamer on the other hand is much sturdier, doesn’t mold, and is also easy to clean.

I have both and only use the bamboo steamer to shoot food because it looks prettier and more exotic. When it comes to buying a long lasting food steamer, go for a stainless steel one. I promise you won’t regret it!

The one I have and really love is the Anlisnut 10 inch Stainless Steel Steamer, 2 Tier Dimsum Steamer Basket with Lid, which comes with mini stainless steel chopsticks, and steamer liners.

Freezing Bao Buns

Freezing bao buns is very easy!

Keep the buns in the cupcake liners and put them in in an airtight storage bag, with the liners touching each other so the buns are back to back. This prevents the buns from touching each other and sticking together in the process. You can also separate them with a little parchment paper in between.

Seal the bag and freeze for up to 2 months.

When it’s time to reheat,  grab a bun and sprinkle a little water on top. Cover and microwave for 40 to 50 seconds. Enjoy!

What to Serve with Vegetable Bao Buns

Baozi are wonderful as a breakfast food or a snack, but can also be served as a side dish with your favorite dipping sauce. Some of my favorite dishes to pair with bao buns are:

• Stir fried beans sprouts with tofu and garlic chives
• Easy homemade vegetable wonton soup
• Vegetable spring rolls
• Chinese broccoli with garlic sauce
• Chinese lotus root salad

TABLEWARE

The Hibino Kirin Mino black and gold ceramic plate used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Vegetable Bao Buns Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Vegetable Bao Buns

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Moist, fluffy, and stuffed with a mixture of napa cabbage, bamboo shoots, and mushrooms, these vegetable bao buns are restaurant quality! 

• Author: Caroline Phelps
• Prep Time: 25 minutes + 82 minutes passive time
• Cook Time: 25 minutes
• Total Time: 2 hours 12 minutes
• Yield: 12 buns
• Category: Appetizer
• Method: Steaming
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 1 tablespoon neutral oil
• 1 pound napa cabbage, shredded
• 2 oz bamboo shoots, finely chopped
• 2 oz fresh shiitake mushrooms, finely chopped
• 1 tablespoon sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon sugar

 

Bao Buns:

• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1 teaspoon active dry yeast mixed with 1 1/2 teaspoon boiling hot water
• 1 teaspoon baking powder
• 1 cup water
• 1 tablespoon grapeseed oil or vegetable oil
• 12 cupcake liners

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Instructions

To make the filling:

1. Heat the neutral oil in a pan over medium heat, add the cabbage and cook for 5 minutes, until the cabbage has softened.
2. Add the bamboo shoots and shiitake mushrooms. Cook for 3 minutes and turn the heat off.
3. Transfer the vegetables to a bowl. Stir in sesame oil, soy sauce, and sugar. Season with a little salt and white ground pepper if needed. Mix well and let the vegetable mixture cool to room temperature.

To make the bao dough:

1. Sift the flour in the bowl of a stand mixer and add the sugar, salt, and baking powder. Stir a few times to combine the ingredients.
2. Place the dough hook on the mixer and, going at medium low speed, add the active dry yeast, water and oil. Mix for 7 minutes.
3. Meanwhile, lightly grease a bowl and set it aside.
4. Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape the dough into a ball and transfer to a bowl. Cover with plastic wrap and let the dough sit for 1 hour.
5. Transfer the dough onto a flat surface and punch it a couple of times. Shape the dough into a ball and place it back in the bowl. Cover with plastic wrap and let rest for 15 minutes.
6. Place the dough on a flat surface and briefly knead it to get rid of the air bubbles.
   Cut the dough into 12 equal pieces (about 1.85 oz per piece). Cover the pieces with a kitchen towel.
7. Grab 12 cupcake liners and line them up.
8. Roll each piece of dough and gently flatten to create a disc that’s about 4 to 5 inches in diameter. When you do this, make sure the center is thicker than the edges so the center can hold the filling.
9. Add about 2 heaping tablespoons of the filling in the center of the dough and pleat and pinch the edges until the bun is properly closed on top.
10. Place each bun in a cupcake liner and set up your steamer (the steaming rack or basket should be about 2 inches above water to prevent the water from touching the buns).
11. Place the buns in the steamer, cover, and steam for 12 to 14 minutes. Turn the heat off and let the buns rest in the steamer, with the lid on, for 5 minutes to finish the cooking and give them a lovely airy texture.
12. Serve with your favorite dipping sauce.

Notes

To refrigerate: Put baozi in an airtight storage container. If you are putting one on top of the other, place a piece of parchment paper to prevent the buns from sticking together. Cover with a lid and refrigerate for up to 5 days.

To Freeze:

Keep the buns in their cupcake liners and put them in in an airtight storage bag, with the liners touching each other so the buns are back to back. This prevents the buns from touching each other and sticking together in the process. You can also separate them with a little parchment paper in between. Seal the bag and freeze for up to 2 months.

Nutrition

• Serving Size: 1 bun
• Calories: 148
• Sugar: 2.8g
• Sodium: 55.2mg
• Fat: 4.4g
• Saturated Fat: 1.8g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 24.3g
• Fiber: 1g
• Protein: 3.5g
• Cholesterol: 0mg

Keywords: Dim sum, side, snack

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Vegetable Bao Buns (包子)
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Making pandesal at home is very easy! Fluffy, a little sweet, and served fresh out of the oven, these classic Filipino bread rolls are always a welcome addition to my breakfast, lunch, or dinner table!

What is Pandesal (Pan De Sal)?

Pandesal, or pan de sal, which means “salt bread” in Spanish, is a popular breakfast bread roll served throughout the Philippines. Despite being called “salt bread”, the roll is actually more sweet than salty and has a light and airy texture similar to a French baguette.

Pandesal became popular during the early 1900s when American wheat, which was cheaper than native Filipino wheat, became more available. It has since become a staple breakfast food in the Philippines.

Ingredients for Pandesal

Unlike French baguette which always has the same texture and flavor no matter where it’s made, pandesal can take on slightly different qualities from one bakery to another. That’s because some bakers use a combination of bread flour and flour, while others prefer sticking to the traditional method of only using wheat flour. The ratio of sugar used can also vary, making certain rolls sweeter than others.

• Milk: You can use 2% milk or whole milk. I have also made it using oat milk and the results were just as successful.
• Active dry yeast: 1 packet, which comes to about 7 grams. The active dry yeast is used to leaven the bread and give it an airy light texture.
• Butter: Butter, margarine, or vegan butter can be used. They all yield good results.
• Eggs: Large eggs, preferably pasture raised. For vegans, replace the eggs with 2 tablespoon flaxseed meal mixed with 6 tablespoons water (for the equivalent of 2 eggs). Let the mixture sit for about 10 minutes before using it.
• Sugar: 1/3 cup of sugar gives the bread a slight sweetness but it won’t taste like a dessert roll (I’m not big on really sweet breads). Feel free to increase the amount of sugar to half a cup if you like it sweeter.
• Bread flour:  Using bread flour in pandesal gives it a chewier texture than if you used 100% all-purpose flour.
• All-purpose flour: Regular all-purpose flour or wheat flour can be used.
• Salt: A little salt is added to season the dough and balance out the sweetness.
• Breadcrumbs: Breadcrumbs are used as a topping to give these breakfast rolls a crispy exterior.

How to Make Pandesal

• Gather all of your kitchen tools and ingredients.
• Begin by adding the milk and active dry yeast to the stand mixer bowl, and stir. Leave for 10 minutes. If  you don’t have a stand mixer you can just use a regular mixing bowl.
• Add the butter, eggs, and sugar, and mix all of the ingredients using a spatula.
• If using a stand mixer, use the dough hook and turn the dial to medium speed. Slowly add the flour and salt and knead for 10 minutes. For the traditional way, sift the flour into the bowl and add the salt. Stir and mix until you get dough and transfer it to a flat surface. Knead the dough with your hands for 10 minutes.
• Brush a medium size bowl with a little oil.
• Shape the dough into a ball and place it in the bowl. Cover with plastic wrap and let the dough proof for 1 hour, until it has doubled in size, somewhere preferably a little warmer than room temperature. I like to place the bowl in a cardboard box and cover it with a blanket.
• Dust a flat surface with a little flour and drop the dough onto it. Punch it 3-4 times and cut it into four equal pieces. Or, if like me you aren’t very good at eyeballing, weigh the ball of dough first on a food scale and divide the number by four. Slice the dough into four pieces and weigh each piece so they are about the same weight.
• Shape each quarter into a log and slice into six equal pieces (or use the food scale again to weigh). Shape each piece into a ball and place them on an 18×13-inch cookie tray that’s covered with parchment paper.
• Cover the tray with a towel and leave for 20 minutes, until the dough has almost doubled in size.
• Meanwhile, preheat your oven to 350ºF (180ºC).
• Brush each ball with a little milk on top and dip them in breadcrumbs. Place them back on the cookie tray and bake in the oven for 20 minutes, or until the top is a little golden brown.
• Serve immediately.

How to Eat Pandesal

Pandesal is best when eaten fresh out of the oven because of its light and airy texture. And let’s not forget about the irresistible aroma of butter and yeast which are hard to resist! It’s delicious dipped in coffee, milk, tea, or hot chocolate, or simply enjoyed on its own.

Best Spreads and Fillings For Pandesal

Pandesal can also be dressed up with various spreads, both sweet and savory, or sliced just like a sandwich, and stuffed with ingredients.

Here are some of the most popular ways pandesal is enjoyed in the Philippines:

Spread:

• Butter
• Mayonnaise (click here for my easy homemade Kewpie mayo recipe)
• Jam
• Chocolate spread
• Peanut butter

Filling:

• Sardines
• Cheese
• Spam
• Corned beef
• Eggs or egg salad
• Chicken salad
• Tuna salad

How to Store Pandesal

As previously mentioned, pandesal is best eaten fresh out of the oven. But you can stretch its life by a couple of days by storing the rolls in an airtight storage bag or container, left on the kitchen counter. Put the rolls in the microwave for a few seconds or toast before eating.

Once it’s gone past two days, refrigerate pandesal as it may starts to grow mold. The texture won’t be the same – they will no longer have the airy fluffiness than it did on day one – but will still be good. Microwaving them for a few seconds seems to do the trick in restoring some of the softness.

Freezing Pandesal

Pandesal rolls can be frozen too. Wait until they have completely cooled down before transferring them to an airtight storage bag. It’s also best to freeze them flat, one next another so they don’t freeze stuck together in clumps.

Before eating, take the rolls out and leave them on the kitchen counter for about 15 minutes. They place them on a plate and microwave for 15-25 seconds until they are soft and warm.

Did you like this Pandesal Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pandesal

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★★★★★

5 from 1 review

Fluffy, a little sweet, and served fresh out of the oven, pandesal is my go-to roll for breakfast or brunch.

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes + 80 minutes proofing
• Yield: 24 buns
• Category: Bread
• Method: Baking
• Cuisine: Filipino
• Diet: Vegetarian

Ingredients

• 1 1/3 cup milk, lukewarm
• 1 package active dry yeast
• 4 tablespoons butter, room temperature
• 2 eggs, beaten
• 1/3 cup sugar (or use 1/2 cup sugar if you like your bread sweeter)
• 1 cup bread flour
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoon kosher salt
• 1/4 cup breadcrumbs, or more

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Instructions

1. Mix milk and active dry yeast in the bowl of a stand mixer and leave for 10 minutes. Or use a regular mixing bowl if you don’t have a stand mixer.
2. Add the butter, eggs, and sugar to the mixing bowl and mix using a spatula. 
3. Place the bowl on the stand mixer and use the dough hook. Turn on the stand mixer (medium speed) and slowly add both flour and salt. Knead for 10 minutes. For the traditional method, sift the flour into the bowl, add the salt, and stir until the mixture turns into a dough. Transfer the dough on a flat surface and using your hands, knead for 10 minutes.
4. Grab a medium size bowl and brush with a little oil.
5. Turn off the stand mixer and grab the dough using your hands. Form into a ball and place it in the bowl. Cover with plastic wrap and let sit for about 1 hour, somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. I like to cover the bowl with a blanket which seems to work well
6. Dust a flat surface with a little flour and place the dough on top. Punch it 3-4 times and cut into four equal pieces. Shape each piece into a log and cut each log into six equal pieces, about 50g per piece if  you are using a food scale.
7. Form each piece into a ball and place them on an 18×13-inch baking sheet covered with parchment paper. Cover with a towel and let them rise for about 20 minutes, until they have doubled in size.
8. Meanwhile, preheat the oven to 350ºF.
9. Brush each ball with a little milk on top and dip the top in breadcrumbs.
10. Bake in the oven for about 20 minutes, until the top of each bun is golden brown. 
11. Serve hot with butter or your favorite jam or other spread.

Notes

Pandesal will keep in an airtight storage bag or container, on the kitchen counter for 2 days. After that, refrigerate for up to 1 week.

Microwave the rolls for 15-20 seconds before eating to restore some of the softness.

Nutrition

• Serving Size: 1 roll
• Calories: 131
• Sugar: 1.6g
• Sodium: 95.6mg
• Fat: 2.9g
• Saturated Fat: 1.6g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 22.2g
• Fiber: 0.7g
• Protein: 3.8g
• Cholesterol: 21.7mg

Keywords: dinner roll, appetizer, side

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Pandesal (Filipino Breakfast Rolls)
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If you are looking for the magic ingredient that makes Sichuan food so irresistible, look no further – this is it! Smoky, garlicky, salty, and hot, this all-purpose chili oil can turn a boring veggie or noodle dish into one of the best meals of your life!

I’ve been missing good Sichuan food lately, especially from Han Dynasty, our go-to restaurant that was walking distance from our place in Brooklyn.

Ben and I used to go there almost every weekend to order our usual cumin fries, spicy mung bean noodles, and double cooked fish. The place wasn’t cheap but we could never get enough of their magic sauce. Almost every dish was served with the same spicy, salty, and fragrant oil. You’d think we’d get bored of it but it was the exact opposite – the oil was so good that we wanted to bottle it up and take it home!

But 10 months ago we had to say goodbye to dear old Brooklyn in order to be closer to an ailing parent, and temporarily relocated to Des Moines, Iowa.

Since then it’s been a bit of a challenge to find good Asian food. Plus, with the current situation this country is facing, it’s not as if we would feel comfortable eating out anyway. We spend most of our time at home except for one weekly trip to the grocery store (both wearing masks) and a daily walk, or two.

This means I’ve had time to expand my pantry with plenty of basic homemade Asian sauces and flavored oils. It makes cooking so much easier and faster! I can use one sauce to make a quick stir fry, use another one to marinate fish or tofu, or grab a finishing oil to drizzle over noodles. Huge time savers!

This hot Sichuan chili oil holds a permanent spot in my pantry. It’s Ben’s favorite condiment, to the point where he puts in on absolutely everything. It may not taste exactly like the one from Han Dynasty but it’s pretty close to it, and I’m really happy with the result!

Ingredients for Chili Oil

• Oil: You can use any type of neutral oil since we won’t be cooking it at a high temperature. Just stay away from oils such as olive oil or coconut oil as the strong flavor will clash with the other ingredients.
• Star anise: You can really taste the star anise in this chili oil! The sweet licorice taste of this star shaped plant marries perfectly with the mixture of smoky, salty, and hot flavors.
• Cinnamon stick: A simple cinnamon stick can add an interest mix of woody, pungent, and sweet taste to the oil.
• Bay leaf: When bay leaf steeps in liquid for a while it develops a minty, peppery taste.
• Cloves: Cloves infuse the oil with pungent and astringent flavors that leave the mouth with a slight puckery and numbing effect.
• Garlic: Aside from being smoky, salty, hot, and aromatic, this chili oil is also very garlicky! Just lay your knife flat over the bulb and lightly crush it.
• Shallot: The shallot adds a little sweetness and bitterness to the oil. If you don’t have a shallot you can use 1-2 scallions stalks, chopped.
• Szechuan peppercorns: Aside from the Chinese chili flakes, Szechuan peppercorns are the other ingredients that infuse the oil with plenty of heat. They also produce a numbing sensation around the lips and tongue which is a common quality found in Sichuan cuisine.
• Chinese chili flakes: Holy smoky! Chinese chili flakes are added in the end to add a fiery red color, heat and smokiness to the oil.
• Salt: The salt is also very important because it’s what brings all the flavors together and gives the oil an assertive taste.

Cooking Tools Needed

• Chef’s knife
• Small pot
• Strainer
• Glass or ceramic bowl
• Jar or other storage container with a lid

What are Sichuan Chili Flakes?

Also called Chinese chili flakes, Sichuan chili flakes are made by deep frying whole Sichuan peppers in vegetable oil until crispy, and grinding them into flakes (seeds included). This method enhances the flavor and smokiness of the chili flakes and gives them a fiery red color (other chili flakes are pulverized after being dried, not deep fried).

Homemade Chili Oil vs Store Bought

When it comes to good quality chili oil,  it’s safe to say that homemade chili oil is better than store bought (by leaps and bounds). It contains no preservatives and is made by only using fresh ingredients and spices. The flavors are more complex, and the best part is you can tweak it to make it exactly how you like it!

Store bought chili oil often has a burned bitter taste I personally don’t like and tend to be one note in the flavor department.

To be honest, the only store bought chili oil I’ve ever liked is Lao Gan Ma chili crisp. And that’s because it has everything – it’s fragrant, spicy, hot, salty, nutty, smoky, and garlicky. But it also contains preservatives such as sulfur dioxide and sodium sulfite – two ingredients I try to avoid eating if I can.

How to Make Chili Oil

1. Gather all of your ingredients and place a small cooking pot in front of you.
2. Add the oil, star anise, cinnamon stick, bay leaf, cloves, crushed garlic, crushed shallot, and Szechuan peppercorns, to the pot.
3. Place the pot over a burner and turn the heat on low. Bring the temperature of the oil to 200ºF – it’s okay if it goes up to 220ºF- 230ºF – and cook for 40 minutes.
4. Strain the oil through a sieve into a glass or ceramic bowl, and discard the ingredients left in the sieve.
5. Stir in the Chinese chili flakes and salt and let the oil cool to room temperature.
6. Transfer the oil to an airtight jar or storage container and keep in a dark, cool place.

What is Chili Oil Used For?

This chili oil should only be used as a finishing oil that’s added at the end of the cooking process. You can drizzle some in a pan over meats and vegetables just before turning the heat off, or add it over your food once it’s been plated.

You can also use it as a flavor enhancer to noodle dishes (it’s so good together with soy sauce!), dippings sauces, and soups.

You can even use it on French fries!

Try this: place your French fries in a bowl and drizzle a little Sichuan chili oil on top. Sprinkle a little cumin powder and toss the fries. You won’t believe how good it is!

I’ve picked a few of my recipes that you can pair with this chili oil. Follow the recipe step by step and finish with a drizzle of oil:

• Eggplant with garlic sauce
• Pancit bihon
• Japanese fried rice (yakimeshi)
• Singapore chow mei fun
• Vegan dan dan noodles

Did you like this Hot Sichuan Chili Oil Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Hot Sichuan Chili Oil

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

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Smoky, garlicky, salty, and hot, this all-purpose chili oil can turn a boring veggie or noodle dish into one of the best meals of your life!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 1 cup
• Category: Condiment
• Method: Stove top
• Cuisine: Chinese

Ingredients

Units USM

• 1 cup neutral oil such as vegetable or grapeseed oil
• 2 star anise
• 1 cinnamon stick
• 1 bay leaf
• 1 teaspoon cloves
• 1 garlic clove, peeled and crushed
• 1/2 shallot, peeled and crushed
• 1 tablespoon Szechuan peppercorns
• 1/4 cup Sichuan chili flakes (also called Chinese chili flakes)
• 1/2 teaspoon salt

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Instructions

1. Put the oil, star anise, cinnamon stick, bay leaf, teaspoon cloves, garlic clove, shallot, and Szechuan peppercorns in a small pot, and turn the heat to medium high.
2. When the oil temperature reaches 200ºF – there should tiny bubbles coming to the surface – let the ingredients infuse the oil for the 30-40 minutes. Keep an eye on the temperature (it’s okay if it goes up to 220-230) and ingredients to make sure they are burning too quickly (getting dark in color).
3. Set a glass or ceramic bowl down and place a strainer on top of it. Turn the heat off and carefully strain the oil through a sieve, into the bowl. Discard the ingredients that are left in the strainer.
4. Add the Chinese chili flakes and salt and gently stir to mix. Let the chili oil cool down to room temperature and transfer it to an airtight storage container.

Notes

How to store chili oil: Keep this homemade chili oil in a cool dark place. It will keep for up to 4 months.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 122
• Sugar: 0.1g
• Sodium: 73.1mg
• Fat: 13.9g
• Saturated Fat: 11.1g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 0.8g
• Fiber: 0.4g
• Protein: 0.2g
• Cholesterol: 0mg

Keywords: Seasoned oil, ramen seasoning, flavored oil

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Hot Sichuan Chili Oil
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