We always have this kind of oil for dimsum. If I'm eating dumplings and such, I'll split it open, pour a tiny serving spoon-ful (those things that you normally use with sugar when they serve coffee and tea), then eat the dumpling whole. Back in high school, one of the most popular dishes in our cafeteria was the fried pork+beef dumplings served over a bowl of Java rice, and we'd ask the server to put the crushed garlic and chili on top of each dumpling, then drizzle the chili oil all over. The university we attended had one cafeteria that all sorts of dumplings (crab, prawn, shrimp, beef, pork, veggie), deep-fried and served over a plate of crispy, deep-fried noodles drizzled with noodle sauce then the chili oil over the dumplings; if anything, the crispy noodles were great, but it was a lot easier eating rice out of a bowl, especially when you're running from one class to the next. Also the noodles were too crispy that one time a professor heard me breaking his "cold cuts and cheese sandwich-only" rule (since this class was at 12:00 to 1:30; his other classes weren't allowed to eat).
I also cut some left over oil (after the garlic and chili bits are consumed) with some sesame oil, then use it on thin beef slices on the grill, usually skirt, chuck, or sirloin, lightly seasoned with pepper, salt, and five spice.