Chinese Peanut Sauce Recipe Epicuriouscom Recipes

PEANUT SESAME NOODLES

Steps:

• Make dressing:
• Purée dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
• Make salad:
• Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
• Add pasta, scallions, bell peppers, and sesame seeds to dressing, tossing to combine, and serve immediately.

SPICY PEANUT SAUCE

Steps:

• In a small saucepan cook garlic and red pepper flakes in oil over moderate heat, stirring, until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking, until thickened, about 1 minute. Sauce may be made 3 days ahead and chilled, covered.
• Serve sauce warm or at room temperature.

SPICY PEANUT SAUCE

Steps:

• In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency.
• Serve sauce with grilled poultry or meat, on noodles, or as a dressing for spinach salad.

CHINESE PEANUT SAUCE

Steps:

• Place peanut butter in a small bowl.
• Add the hot water and stir patiently with a spoon or a small whisk until uniformly mixed.
• Stir in remaining ingredients and mix well.
• Cover tightly and refrigerate.
• Let it come to room temperature before serving.
• Enjoy!

PEANUT SAUCE

Steps:

• With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

SPICY PEANUT SAUCE

Steps:

• In a small bowl, whisk or stir all of the ingredients until smooth.
• In a saucepan, bring to a simmer a cup of canned crushed pineapple and stir in the Spicy Peanut Sauce ingredients, omitting the water (yields about 1 1/2 cups).
• In a saucepan, bring a cup of canned diced tomatoes to a simmer and stir in the Spicy Peanut Sauce ingredients, omitting the water and sesame oil (yields about 1 1/2 cups).
• Use coconut milk instead of water.
• Here are a few ideas to inspire you:
• Serve baked fish or tofu on rice with steamed vegetables, such as carrots, broccoli, zucchini, sweet potatoes, cabbage, or snow peas, topped with Spicy Peanut Sauce.
• Top a bed of rice with steamed spinach or cabbage, shredded raw carrots, and Spicy Peanut Sauce.
• Drizzle warm Spicy Peanut Sauce on a salad of spinach or spring mix topped with cucumbers, celery, and tomatoes.
• Dress coleslaw with Pineapple Peanut Sauce for an unusual and delicious side dish.
• Stir African Peanut Sauce into white beans, black-eyed peas, or field peas and chopped cooked collards or other greens for a delicious one-pot meal.
• Pour Southeast Asian Peanut Sauce over rice noodles or linguine topped with mung bean sprouts and/or cucumber slices. Great with Easy Baked Tofu.

PEANUT SAUCE

Steps:

• Combine the first 5 ingredients in a food processor and grind until fairly smooth; scrape down the sides of the machine once or twice if necessary.
• Heat the oil in a saucepan over medium heat and sauté the chile-garlic mixture until fragrant, about 1 minute. Add the remaining ingredients and whisk until smooth. Simmer until the sauce thickens, about 15 minutes. This may be stored, covered and refrigerated, for up to a week; gently rewarm over very low heat or in a microwave before using.
• Simpler and leaner, this is a good last-minute addition to stir-fries: omit the lemongrass, turmeric, coconut milk, and lime juice; substitute soy sauce for the nam pla.

SPICY SICHUAN PEANUT SAUCE

Steps:

• In a blender or food processor blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
• To use peanut sauce:
• Boil 1 pound Asian noodles or spaghetti until al dents and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to taste. Serves 4 to 6.

CHINESE PEANUT SAUCE

Steps:

• Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day.

BEST PEANUT SAUCE

Steps:

• In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

SPICY SZECHUAN PEANUT SAUCE

Steps:

• Blend all ingredients in blender until smooth.
• Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
• To use: Boil 1 lb Asian noodles or spaghetti until al dente.
• Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
• Note: In the winter, I eat these noodles hot.
• In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.