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Chinese Chile-Scallion Oil Recipe - NYT Cooking

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This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge They work as well in a wok as they do in a bean soup or meat braise, on cold noodles, or to enliven subpar takeout.
This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles, or to enliven subpar takeout.

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