Heat 1 cup of oil until moderately hot.
Add 1 cup of shelled raw peanuts and fry for 2 minutes until crisp.
Drain on paper towel and sprinkle with garlic just before using (packaged peanuts can be used).
Heat 1/2-inch Mazola corn oil in cast-iron pan until hot.
Put in hulled peanuts and reduce heat.
When peanuts begin to brown, take out and place on pan lined with wax paper.
Salt peanuts. Will get browner as they cool.
Let cool completely and store in tin can with seal.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Cook peanuts in preheated oil until fragrant and hot, about 2 minutes. Transfer to paper-towel lined plates to drain. Season peanuts with salt.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
n small plate.
Place peanuts in small bowl and arrange
owl. You will now stir fried the sweet rice with whatAAAAAAs
/2 cup of the peanuts in a food processor. Coarsely
tarts to caramelize. Add the peanuts and cook them for about
Sprinkle salt over the peanuts. Heat 1 tbsp butter in a saucepan. Add the peanuts and saute for 2-3 mins, stirring. Remove from the pan and set aside.
Add the rice, garam masala and 1 3/4 cup cold water to the saucepan. Bring to a boil over medium heat then cover and simmer for 15-20 mins.
Heat 1 tbsp butter in a small pan. Crack in the eggs and fry until cooked to your liking. Divide the rice between 2 plates, sprinkle with nuts and place an egg on each plate. Sprinkle with parsley then serve.
or garnish.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
Add a
n paper towels. Deep-fry peanuts until lightly browned; drain on
rying pan and dry toast peanuts until browned. Add cumin seeds
Heat peanut oil in a wok or large frying pan over high heat. Stir-fry beans, broccoli and pepper for 2-3 mins, until tender. Add mushrooms, cabbage and onions. Stir-fry for 2 mins, until cabbage is tender. Add oyster sauce, hoisin sauce and sesame oil. Stir-fry for 1-2 mins. Serve topped with peanuts.
and place 2 or 3 fried dumplings on the side. Add
he Shiitake-And-Sweet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum
ok or skillet and saute fried tofu, preserved white radish, and
rrange on plates, sprinkled with peanuts and with the rice on
ver vermicelli salad. Sprinkle with peanuts and garnish with additional herbs.
Heat 1 tbsp oil in a wok over high heat. Stir-fry chicken, in batches, for 2-3 mins, or until just cooked. Set aside. Add remaining oil and stir-fry onions, garlic and broccoli for 2-3 mins, or until onion softens. Add oyster sauce, chili sauce, chicken and noodles and stir-fry until and heated through. Remove from heat and toss with bean sprouts. Season. Serve sprinkled with peanuts.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.