Homemade La Yu Recipe

I absolutely love this recipe because it’s like bottling up a burst of fiery, aromatic magic that instantly elevates any dish, making my meals extra Instagram-worthy. Plus, it’s a nostalgic trip to my favorite Sichuan meals, combining spicy heat and complex flavors that remind me why I adore adventurous eating.

Homemade La Yu is a delightful way to infuse my dishes with flavor. Neutral oil mixed with crushed red pepper flakes gives my dishes a spicy kick, while the addition of Sichuan peppercorns and star anise lends the oil a unique aroma and flavor.

Yet my favorite part is the blend of garlic, ginger, and cinnamon that not only deepens the flavor but makes the oil smell so delicious. Complemented with a bit of toasted sesame seed and an umami hint from soy sauce, the La Yu I make at home is guaranteed to add serious flavor to whatever I drizzle it on.

Ingredients

Crushed Red Pepper Flakes:
Imparts warmth and a peppery taste to the oil.

Sichuan Peppercorns:
Imparts a sensation of numbness and tingling; has a distinctive flavor.

Garlic:
Imparts fragrant foundation; escalates immune-boosting with anti-inflammatory assets.

Ginger:
Contributes warmth and spice; helps digestion and provides anti-inflammatory benefits.

Star Anise:
Conveys a sweetness akin to that of licorice; abundant in antioxidants.

Cinnamon Stick:
Provides pleasant flavor; may help keep blood sugar steady.

Sesame Seeds:
Flavorful and crunchy; excellent source of beneficial fats.

Soy Sauce:
Contributes umami, depth, and saltiness; is rich in antioxidants and amino acids.

Ingredient Quantities

• 1 cup of neutral oil (such as canola or vegetable oil)
• 1/4 cup of crushed red pepper flakes
• 1 tablespoon of Sichuan peppercorns
• 4 cloves of garlic, smashed
• 2-inch piece of ginger, sliced
• 2 star anise pods
• 1 small cinnamon stick
• 2 tablespoons of sesame seeds
• 1 tablespoon of soy sauce
• 1 teaspoon of sugar

Instructions

1. In a small saucepan, combine the neutral oil, smashed garlic, sliced ginger, star anise pods, and cinnamon stick in a medium heat setting.

2. Gently heat the oil until the garlic and ginger are golden brown, 15–20 minutes, letting the oil absorb their flavors. Keep the heat low to prevent burning.

3. When the aromatics are golden, take the saucepan off the heat and allow it to cool for about 5 minutes. This will ensure you don’t burn the chili flakes when you add them next.

4. In a bowl that can withstand heat, blend together the crushed red pepper flakes, the Sichuan peppercorns, and the sesame seeds.

5. Warm oil should be poured slowly over the spice mixture, allowing the oil to pass through a strainer that will catch the garlic, ginger, star anise, and cinnamon stick. The oil and spice mixture that you now have will sizzle with delight.

6. After all the oil has been poured and strained, stir well to make sure the spices are well coated and beginning to release their flavors.

7. To enhance the depth of flavor, add the soy sauce and sugar to the mixture, and stir until the sugar is fully dissolved.

8. Let the La Yu cool down all the way to room temperature; this is what helps the flavors come together.

9. After cooling, move the La Yu into a clean, airtight jar or bottle for storage.

10. Keep the La Yu in a cool, dark place, and it will last for several weeks. Use it to drizzle over dumplings or noodles, or any dish that could use a flavorful boost of heat.

Equipment Needed

1. Small saucepan
2. Stove or heat source
3. Strainer
4. Heatproof bowl
5. Spoon or spatula
6. Airtight jar or bottle
7. Knife
8. Cutting board

FAQ

• Q: Can I use a different type of oil?Yes, any neutral oil can be used as a substitute, like vegetable or sunflower oil, which will keep the flavor balance intact.
• Q: How long can I store homemade La Yu?A: Keep it in an airtight container and refrigerate it for up to one month.
• Q: Is it possible to make La Yu without star anise?Star anise can be omitted if you prefer a milder flavor, but it will somewhat alter the traditional taste.
• Q: Can I adjust the level of spiciness?Of course! Adjust the quantity of crushed red pepper flakes to fit your spice comfort level.
• Q: Is La Yu gluten-free?A: To make it gluten-free, use gluten-free soy sauce.
• Q: How do I use La Yu?Noodles, dumplings, rice dishes, or soups—drizzle it upon any of these and you’ll elicit a spicy, aromatic response that’s sure to add a kick. Indeed, you could say that dipping, drizzling, mixing, or, let’s be honest, anything short of guzzling with abandon is the way to experience this sauce.
• Q: Can the sugar be omitted?A: The flavors are balanced by the sugar, but it can be left out or cut down if it doesn’t suit your taste.

Substitutions and Variations

You can replace neutral oil with grapeseed oil or sunflower oil.
Crushed red pepper flakes: Gochugaru (Korean chili flakes) can be used for a different flavor profile.
Sichuan peppercorns: Substitute with black peppercorns for a different kind of spiciness, though the coating the mouth effect will be absent.
Garlic: In a pinch, you can use garlic powder, which amounts to about 1/2 teaspoon per clove.
Use tamari or coconut aminos for a soy sauce alternative that is gluten-free.

Pro Tips

1. Infuse the Oil Gradually When heating the oil with aromatics like garlic, ginger, star anise, and cinnamon, maintain a low to medium heat to slowly draw out their flavors without burning. A gentle simmer is ideal.

2. Test the Oil Temperature Before pouring the oil over the pepper flakes and other spices, test its temperature with a small amount of the spice mixture. You should hear a gentle sizzle, not a violent crackle, indicating the right temperature.

3. Adjust Spiciness If you prefer a spicier La Yu, consider adding more Sichuan peppercorns or experiment with hotter varieties of crushed red pepper flakes. Conversely, reduce the amount for a milder version.

4. Fresh Spices Use fresh spices and aromatics for the best flavor. This particularly applies to garlic and ginger, which should be firm and aromatic without any signs of sprouting or drying out.

5. Storage Tips To extend the shelf life of the La Yu, ensure the storage jar is thoroughly clean and dry before transferring the oil. This minimizes the risk of spoilage and maintains freshness.