Best Potatoes In Spicy Peanut And Sesame Paste Recipes

SWEET-POTATO SALAD WITH SPICY PEANUT DRESSING

Sweet-Potato Salad with Spicy Peanut Dressing image

Categories Salad Nut Potato Side Picnic Vegetarian Backyard BBQ Lunch Peanut Sweet Potato/Yam Summer Sugar Snap Pea Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian)
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons golden brown sugar
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Steps:

Whisk first 9 ingredients in medium bowl to blend.
Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

POTATOES IN SPICY PEANUT AND SESAME PASTE

Potatoes in Spicy Peanut and Sesame Paste image

Diced potatoes are cooked in a creamy peanut and sesame seed sauce to create a rich and spicy dish. It takes a lot of ingredients and some effort but is definitely worth the try. All the ingredients can be found in an Indian grocery store very easily, and they are not expensive either. Bon appetite! Serve with warm pita bread/naan/wheat tortillas or with Indian fried rice.

Provided by gourmand

Categories Indian Recipes

Time 1h25m

Yield 5

Number Of Ingredients 19

Ingredients

¼ cup roasted peanuts
1 ½ teaspoons toasted sesame seeds
4 tablespoons olive oil
5 whole cloves
3 cardamom pods
1 inch cinnamon stick
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 curry leaf
2 medium onions, finely chopped
2 teaspoons ginger garlic paste
1 large tomato, chopped
1 teaspoon chili powder
2 green chilies, sliced lengthwise
½ teaspoon turmeric powder
1 ¼ teaspoons salt
½ bunch fresh cilantro, finely chopped
½ bunch fresh mint leaves, finely chopped
4 medium potatoes, peeled and diced

Steps:

Place the peanuts and sesame seeds in a blender. Pour in enough water to not quite cover, and puree to a smooth, creamy paste. Set aside.
Heat oil in a medium saucepan over medium-low heat. Add cloves, cardamom pods, cinnamon, cumin seeds, mustard seeds, and curry leaf. Stir in onions, and cook until soft and translucent. Mix in ginger garlic paste, and cook, stirring constantly, 1 minute. Stir in tomato, and cook about 5 minutes.
Add chili powder, green chilies, turmeric, and salt. Stir in half of the mint and half of the cilantro. Add peanut and sesame paste, stirring vigorously to prevent sticking. Stir in potatoes, mixing well to coat. Pour in enough water to not quite cover potatoes, and mix thoroughly. Stir in remaining mint and cilantro, and cover; cook on low heat, stirring occasionally, until the potatoes are soft and the sauce is reduced to a creamy paste, about 30 minutes.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 41.2 g, Fat 15.6 g, Fiber 7 g, Protein 7.2 g, SaturatedFat 2.2 g, Sodium 735.6 mg, Sugar 5.5 g

SPICY SESAME NOODLES WITH CHOPPED PEANUTS AND THAI BASIL

Spicy Sesame Noodles with Chopped Peanuts and Thai Basil image

Provided by Janet Fletcher

Categories Ginger Herb Nut Pasta Soy Sauté Vegetarian Dinner Basil Peanut Summer Noodle Bon Appétit Pescatarian Tree Nut Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons sugar
1 tablespoon (or more) hot chili oil*
1 1/2 teaspoons salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 cup coarsely chopped roasted peanuts
1/4 cup thinly sliced fresh Thai basil leaves
*Available in the Asian foods section of many supermarkets and at Asian markets.

Steps:

Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 6 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse under cold water until cool. Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour. Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve at room temperature.