Add some spice and zest to a basic meal with this homemade chile condiment.
Heat 1/2 cup canola oil until warmed. Off heat, stir in 2 tbsp. crushed red pepper, 1 tsp. crushed Szechuan peppercorns, and 2 tsp. each chopped garlic and ginger. Let cool. Store the oil in the fridge, where it will keep for about a month, giving you plenty of time to drizzle it over dumplings, noodles, and vegetables.