Recipes with peanut oil
594 recipes
Peachy Mustard Baby Back Ribs
Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.
Pan-Fried Trout with Sage & Almonds
Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.
Lobster Sauce
Chinese lobster sauce made with ground pork, fermented black beans, garlic, ginger, and egg ribbons. A savory Cantonese-style sauce for shrimp, tofu, or rice despite having no lobster.
Prawns in Spice Laden Coconut Sauce
Prawns in spice-laden coconut sauce: a South Indian-style prawn curry in a rich coconut sauce built from a freshly ground chile-and-spice paste, cooked until the oil separates. Fragrant, creamy, and warming.
Chicken Macadamia
Deep-fried chicken in a ginger-brandy batter with a sweet and sour brown sugar-soy glaze, topped with chopped macadamia nuts. Hawaiian-inspired over rice.
Quick Spinach with Sesame Seeds
A tasty and unique side dish that will find its way into your dinners and into your personal cookbook.
Sauteed Chicken Paprika
Low-fat chicken paprika coated in matzo meal and dry mustard, simmered in white wine and chicken broth. A gluten-free-friendly one-skillet dinner ready in 30 minutes.
Ginger Beef
Chinese ginger beef stir-fries thin-sliced flank steak with julienned fresh ginger, garlic, oyster sauce, and silky ribbons of egg. A fast wok dinner with bold ginger punch.
Almond Fruit Mandelbrot
Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.
Tangerine Beef
Szechuan-style tangerine beef stir-fried with dried orange peel, chili peppers, and roasted peppercorns. Flank steak marinated in soy, ginger, and rice wine.
Chili, Erik Speckman
Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.
Prawns in Ginger Sauce
Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.
Get Together Rice
Fried rice with ham, snow peas, bean sprouts, and egg stir-fried in a wok with soy sauce. A quick, fresh take on homemade fried rice for two.
Melon Salsa
Melon salsa with ripe cantaloupe, fresh ginger, jalapeno, cilantro, and lime. A sweet-spicy no-cook fruit salsa for grilled fish, chicken, or chips.
Stir-Fried Bok Choy in Garlic Oil
Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.
Oil & Vinegar Coleslaw
Oil and vinegar coleslaw skips the mayo for a light, tangy slaw of shredded cabbage tossed in red wine vinegar, a little sugar, and oil. Crisp, refreshing, and ideal for picnics, tacos, and barbecue.
Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.
Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.
Chinese lobster sauce made with ground pork, fermented black beans, garlic, ginger, and egg ribbons. A savory Cantonese-style sauce for shrimp, tofu, or rice despite having no lobster.
Prawns in spice-laden coconut sauce: a South Indian-style prawn curry in a rich coconut sauce built from a freshly ground chile-and-spice paste, cooked until the oil separates. Fragrant, creamy, and warming.
Deep-fried chicken in a ginger-brandy batter with a sweet and sour brown sugar-soy glaze, topped with chopped macadamia nuts. Hawaiian-inspired over rice.
A tasty and unique side dish that will find its way into your dinners and into your personal cookbook.
Low-fat chicken paprika coated in matzo meal and dry mustard, simmered in white wine and chicken broth. A gluten-free-friendly one-skillet dinner ready in 30 minutes.
Chinese ginger beef stir-fries thin-sliced flank steak with julienned fresh ginger, garlic, oyster sauce, and silky ribbons of egg. A fast wok dinner with bold ginger punch.
Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.
Szechuan-style tangerine beef stir-fried with dried orange peel, chili peppers, and roasted peppercorns. Flank steak marinated in soy, ginger, and rice wine.
Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.
Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.
Fried rice with ham, snow peas, bean sprouts, and egg stir-fried in a wok with soy sauce. A quick, fresh take on homemade fried rice for two.
Melon salsa with ripe cantaloupe, fresh ginger, jalapeno, cilantro, and lime. A sweet-spicy no-cook fruit salsa for grilled fish, chicken, or chips.
Stir-fried bok choy in garlic oil with just four ingredients: peanut oil, garlic, salt, and fresh bok choy. A fast Chinese vegetable side that works hot or cold.
Oil and vinegar coleslaw skips the mayo for a light, tangy slaw of shredded cabbage tossed in red wine vinegar, a little sugar, and oil. Crisp, refreshing, and ideal for picnics, tacos, and barbecue.
