Chinese Hot Oil (La Yu)

1. Heat the oil in a sauce pan until it's just hot enough so that the chile flakes sizzle like crazy when you add them- but not so hot that they burn.

2. Turn off the heat.

3. Stir the flakes into the oil.

4. Let cool.

5. You can strain the oil or leave the flakes in it.

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Nutrient	Quantity
Total fats	68 g
Energy	586.16 kCal
Total lipid (fat)	68 g
Fatty acids, total saturated 16:0	5.508 g
Fatty acids, total saturated 8:0	2.244 g
Choline, total	0.136 mg
Fatty acids, total saturated 10:0	2.516 g
Fatty acids, total saturated 18:0	1.904 g
Fatty acids, total saturated 18:1 undifferentiated	7.752 g
Fatty acids, total saturated 18:2 undifferentiated	1.088 g
Fatty acids, total saturated 14:0	11.152 g
Fatty acids, total saturated 12:0	31.96 g
Fatty acids, total polyunsaturated	1.088 g
Phytosterols	64.6 mg
Fatty acids, total saturated 6:0	0.136 g
Vitamin K (phylloquinone)	16.796 g
Fatty acids, total saturated	55.42 g
Fatty acids, total monounsaturated	7.752 g
Vitamin E (alpha-tocopherol)	2.5908 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Vegetable oil	5 tablespoons	586.16	0	68
chili flake	4 teaspoons	0	0	0