Begin by heating the vegetable oil in a saucepan over medium heat.

Add in the cloves, star anise, cinnamon stick, and bay leaf. These aromatic spices will infuse the oil with a delightful fragrance.

Allow the spices to gently simmer in the oil for approximately 5-7 minutes, being cautious not to let them burn. You're aiming for the oil to become infused with the essence of these spices.

While the oil is infusing, prepare a bowl with the chili flakes, Szechuan peppercorns, finely chopped garlic, salt, and brown sugar. Adjust the chili flakes to your preferred level of spiciness.

Once the oil has taken on the aromatic essence, carefully strain it over the bowl containing the chili flakes and spices. The hot oil will release their flavors and create a spicy, aromatic blend.

Allow the mixture to cool for a bit, giving time for the flavors to meld together.

Once cooled, transfer your homemade vegan chili oil into a clean, airtight container. Store it in a cool, dark place for optimal flavor preservation.

Your vegan chili oil is now ready to be used as a dip, drizzle, or condiment to add a burst of spicy goodness to your favorite dishes. Try it with noodles, dumplings, stir-fries, or any other dish that could use a flavor boost.