I've been looking for toasted rapeseed, but even our mainland market doesn't carry it. To substitute, I roast whole barley to infuse canola. You can probably j

I've been looking for toasted rapeseed, but even our mainland market doesn't carry it. To substitute, I roast whole barley to infuse canola. You can probably just add a little sesame oil to it instead. Corn oil and grape seed are also fine carriers. As for recipes, Kenji Alt-Lopez has a wok cookbook with some for chili oils, but Fuchsia Dunlop is really the definitive author on Sichuan cooking.