Best Chinese Vegetables In Peanut Sauce Recipes

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!

VEGETABLE STIR FRY WITH THAI PEANUT SAUCE

Steps:

• In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 5 minutes.
• Add the chopped carrots, red bell pepper, green beans, and 3 tablespoons of thai peanut sauce. Cover and allow vegetables to cook until al dente, stirring every couple of minutes. This process should take about 5 to 8 minutes.
• Add the zucchini, yellow squash and water chestnuts and continue cooking (covered) until squash has softened, about 5 minutes.
• Serve stir fry vegetables over a heaping portion of brown rice with desired amount of Thai peanut sauce!

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.

CHINESE LO MEIN WITH PEANUT BUTTER SAUCE

Steps:

• Boil pasta in water with salt. Add carrot and onion. Cook until pasta is al dente and drain.
• Place peanut butter in a small bowl. Using hot tap water, stir into peanut butter. (May adjust by using more water if desired thinner sauce).
• Add remaining ingredients and stir into noodles. Serve warm or cold.