My favorite (addictive) Sichuan chili oil recipe I learned from Chef Liu while living in Chengdu, Sichuan China for 4 years!

This Kung Pao Calamari is studded with crunchy roasted peanuts, spicy chilies, and tongue numbing Sichuan peppercorns in a savory sauce.

Turn up the heat with Chinese Red Oil. In five minutes you can have an authentic ingredient used in many traditional Chinese dishes.