Recipes with peanut oil
594 recipes
Salt-And-Pepper Spicy Shrimp
Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.
Sauteed Prawns with Fried Leeks
Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.
Garlic-Almond Spread
Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.
Spinach & Mushroom Salad
Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.
Smoked Eggplant with Fragrant Spices
Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.
Mark's Famous Po-Boy
Roast beef po'boy with paper-thin sliced beef marinated in hickory smoked Worcestershire sauce, sauteed onions and bell peppers, melted Swiss cheese, and mayo on broiled French bread.
Hsin-Min Shrimp
Hsin-Min shrimp marinated in soy sauce, sherry, peanut oil, garlic, and lemon juice, then broiled until charred. A Chinese-style appetizer with bold umami flavor.
Pepper Onion Beef
Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.
Pepper Onion Beef
Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.
Dad's Basic Omelet
Dad's basic omelet: three eggs beaten with water (never milk), cooked in butter and peanut oil for a tender, fold-in-half breakfast classic. The blank canvas for any filling.
Honey Chicken Deep Fried with Batter
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
Honey Chicken Deep Fried with Batter
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
Rich Popovers with Peanut Oil
Rich popovers with peanut oil and 6 eggs for tender, buttery interiors. Foolproof recipe makes 10 large golden popovers that stay moist inside with crispy shells. Perfect brunch showstopper.
Mustardy Sirloin Skewers
Grilled sirloin skewers marinated overnight in Dijon mustard, Worcestershire sauce, brown sugar, and peanut oil. Beefy, tangy kebabs with a sweet-sharp glaze that caramelizes beautifully on the grill.
Saute Broccoli
Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.
Shrimp in Bamboo Shape
Crispy double-fried shrimp coated in cornstarch and egg batter with sesame oil. A Chinese-style golden fried shrimp with a shatteringly crunchy shell.
Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.
Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.
Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.
Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.
Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.
Roast beef po'boy with paper-thin sliced beef marinated in hickory smoked Worcestershire sauce, sauteed onions and bell peppers, melted Swiss cheese, and mayo on broiled French bread.
Hsin-Min shrimp marinated in soy sauce, sherry, peanut oil, garlic, and lemon juice, then broiled until charred. A Chinese-style appetizer with bold umami flavor.
Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.
Chinese pepper onion beef with flash-fried flank steak, scallions, and loads of black pepper. Marinated in soy, sherry, and ginger then wok-tossed.
Dad's basic omelet: three eggs beaten with water (never milk), cooked in butter and peanut oil for a tender, fold-in-half breakfast classic. The blank canvas for any filling.
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
Crispy Chinese-style honey chicken with cornstarch batter, double-fried until golden, drizzled with ginger-garlic honey sauce. Restaurant takeout flavors at home with wok technique.
Rich popovers with peanut oil and 6 eggs for tender, buttery interiors. Foolproof recipe makes 10 large golden popovers that stay moist inside with crispy shells. Perfect brunch showstopper.
Grilled sirloin skewers marinated overnight in Dijon mustard, Worcestershire sauce, brown sugar, and peanut oil. Beefy, tangy kebabs with a sweet-sharp glaze that caramelizes beautifully on the grill.
Slow-sauteed broccoli braised gently in peanut oil and garlic with a splash of water. A covered-skillet method that turns broccoli meltingly tender without steaming it bland.
Crispy double-fried shrimp coated in cornstarch and egg batter with sesame oil. A Chinese-style golden fried shrimp with a shatteringly crunchy shell.
