r chilled, with the Chinese peanut dressing.
For Chinese Peanut Dressing: In a
Melt chips and peanut butter in top of double boiler over hot water.
Remove from heat and stir in noodles and nuts.
Drop by teaspoon on waxed paper.
Refrigerate for 1 hour.
asta & veggies. Toss with the peanut sauce and heat through over
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!
Blend the peanut butter and salad oil in a bowl. Add the remaining ingredients (except nuts) and mix well. This is good over chicken stir-fry.
f a heavy skillet with peanut oil to about 1/2
FOR THE FILLING: Heat peanut oil in wok or skillet
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
he TV).
Note: This recipe can use a whole chicken
Combine cornstarch and baking soda in large bowl. Add beef; toss to coat all over in flour. Shake off excess.
Heat 2 tbsp of the peanut oil in wok on high heat. Stir-fry about a third of the beef until crisp. Drain on paper towels; cover to keep warm. Repeat with remaining peanut oil and beef.
Combine sauces and garlic in small bowl.
Heat sesame oil in same cleaned wok on high heat. Stir-fry onion until just tender. Add cabbage and Chinese broccoli; stir-fry 1 min. Add sauce mixture and beef to wok; stir-fry until heated through.
nd pestle. Add 1 tbsp peanut oil and 1 tbsp soy
owl, combine the broccoli slaw, peanut butter, soy sauce, sesame oil
PEANUT CHICKEN: Preheat oven to 425\
For the marinade, whisk together soy sauce, wine, ginger, oyster sauce, sugar, garlic and sesame oil. Place duck in marinade, turning to coat. Cover and chill 1 hour.
Heat peanut oil in a wok or large frying pan on high. Drain duck, reserving marinade. Cook in 2 batches, 3-5 mins each, until golden and crisp. Remove from wok and drain on paper towels.
Add broccoli to the wok or pan and stir-fry 1 min on high. Return duck to the wok and add the reserved marinade. Stir-fry 1 min, until warmed through. Serve with steamed rice.
drain.
Heat half the peanut oil in a wok on
boil. Stir in the peanut butter and season with salt
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
owl.
Toss with the peanut oil to keep the noodles
owels.
Combine sambal oelek, peanut butter, sugar, wine, sauces, peanuts
br>Haven't tried this recipe yet, but it looks dead