Chile-oil fried eggs, smoky lentil stew and more recipes to make this week (via nytimes)
2. Add oil, garlic and ginger , reduce the heat to low and allow the oil to come to a gentle simmer. Cook until the garlic is deeply golden brown and the ginger is tender, about 20 minutes.
4. As chile oil simmers, prepare the seed mix: Heat oven to 425 degrees. On a rimmed sheet pan, lay out sesame seeds and pepitas in a single layer, transfer to the oven and toast until golden and fragrant, about 6 minutes. Let cool slightly, then mix in peanuts and garlic flakes. Set aside.
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