Ming says: I grew up eating lots of spicy food—at age five my grandpa and I would douse everything with his homemade chile sauce to see who could really take the heat. Grandpa was from Hunan, where spicy foods reign supreme, and he would just love this Chile-Ginger oil recipe.

Makes 2 cups

• 1 heaping tablespoon minced ginger
• 1/4 cup Korean chile flakes
• 1/4 cup ancho chile powder
• 1 teaspoon cumin powder
• 1 teaspoon kosher salt
• 2 cups grapeseed or canola oil plus 1 tablespoon grapeseed or canola oil for cooking

In a sauté pan coated lightly with 1 tablespoon oil over low heat add the ginger and sauté until soft, about 3 minutes. Then add the chile powders, cumin and salt and heat until spices start to smoke. Whisk in oil, bring to a simmer, and continue to simmer for 10 minutes. Remove the oil mixture from heat and allow mixture to cool completely to room temperature. Using a rubber spatula, transfer the oil mixture to a glass jar and seal the jar. The mixture will separate, leaving the red Chile-Ginger Oil on top for use.

>>Use this Master Recipe in Chile-Ginger Chicken Cooked on the Manifold by guests Tom and Ray Magliozzi.

>>This recipe appears in Episode #322.

>> For additional recipes and more, visit www.ming.com