Knife Skills: How to Cut Vegetables & Make Chilli Oil

Equipment

Sharp chef's knife or Chinese cleaver
Chopping board
Mixing bowl
Small saucepan or wok

PREPARATION

1. Peel the ginger using the edge of a teaspoon to remove only the skin, then keep a bowl nearby for scraps to keep your workspace tidy.
2. Hold ingredients securely using the "crab hand" grip and use long down-and-forward slicing motions rather than chopping to create clean, even cuts.
3. Slice the ginger into thin pieces, then lay the slices flat before cutting them into fine matchsticks using a gentle rocking motion.
4. Turn the ginger matchsticks ninety degrees and finely dice them, keeping your fingers tucked safely behind the blade.
5. Peel the garlic by lightly wetting the cloves and giving them a firm bash, then slice and finely dice using the same long slicing technique.
6. Slice spring onions into fine rings by pushing the knife down and forwards, or halve them lengthways before shredding into thin strands.
7. For chillies, slice them lengthways with long strokes, remove the seeds if desired, then finely dice or cut into thin strips depending on your recipe.

COOKING

1. To make the chilli oil, heat vegetable oil over medium heat and gently infuse it with black cardamom, Sichuan peppercorns, star anise, cinnamon bark and fennel seeds for 2–3 minutes.
2. Strain the whole spices from the oil and return the flavoured oil to the pan, then add the diced ginger, garlic and spring onions.
3. Cook for 1–2 minutes until fragrant before stirring in the chopped chillies and allowing everything to gently stew for around 10 minutes.
4. Add mustard, hoisin sauce, light soy sauce and dark soy sauce, stirring until the mixture thickens and the chilli paste begins to caramelise beneath the oil.
5. Remove from the heat and allow the chilli oil to cool before storing in an airtight container for several days to let the flavours fully develop.

School of Wok Tips

• Always slice with long, smooth strokes rather than short chopping motions.
• Lay sliced vegetables flat before cutting matchsticks for greater stability.
• Keep the blade close to the board and let your "crab hand" guide the ingredient safely.
• Homemade chilli oil tastes even better after resting for 2–3 days.

FAQs

Why use a teaspoon to peel ginger?
It removes only the thin skin, reducing waste and making it easier to get into small crevices.

What is the "crab hand" technique?
It's a safe grip where your fingertips are tucked behind your knuckles, guiding the knife while protecting your fingers.

Can I customise the chilli oil?
Yes, you can adjust the amount of chilli, spices and sauces to make it milder, spicier or sweeter to suit your taste.