Recipes with peanut oil
594 recipes
Soup Noodles with Chicken
Quick Asian-style soup noodles with stir-fried chicken, napa cabbage, lily buds, and shrimp-flavored noodles in a tangy rice vinegar broth. Ready in just 20 minutes for a satisfying weeknight bowl.
Tar Heel Barbecued Baked Beans
North Carolina-style barbecued baked beans with dried pinto beans, chili powder, mustard, and tangy vinegar sauce. A smoky, spicy Southern casserole baked with onion slices on top.
Keema Pimento (Beef with Green Pepper)
Keema pimento is a spiced Indian ground beef curry studded with strips of green pepper. Garam masala, cumin, cinnamon and chili build the warmth, with peppers added late so they keep their snap.
Crab Casserole in a Clay Pot
Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.
Glazed Chicken Drumettes with Warm Asian Coleslaw
Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.
Shrimp Arnaud
Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.
Tofu in Black Bean Sauce
Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.
Vegetable Spring Rolls
Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.
Broiled Gingered Chicken (Chinese New Year)
This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!
Passover Loukoumades
Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.
Jing Char Siu Bau (Steamed Bbq Pork Buns)
Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.
Jellyfish, Daikon & Chicken Breasty Salad
Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.
Kwitiaow Pad Thai
Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.
Tofu Satay with Tangy Dipping Sauce
Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.
Tofu Satay with Tangy Dipping Sauce
Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.
Easy Chicken Cordon Bleu
Easy chicken cordon bleu rolls boneless chicken breasts around ham and Swiss cheese, then bakes them in a crispy breadcrumb crust. A weeknight take on the bistro classic with no pan-frying required.
Quick Asian-style soup noodles with stir-fried chicken, napa cabbage, lily buds, and shrimp-flavored noodles in a tangy rice vinegar broth. Ready in just 20 minutes for a satisfying weeknight bowl.
North Carolina-style barbecued baked beans with dried pinto beans, chili powder, mustard, and tangy vinegar sauce. A smoky, spicy Southern casserole baked with onion slices on top.
Keema pimento is a spiced Indian ground beef curry studded with strips of green pepper. Garam masala, cumin, cinnamon and chili build the warmth, with peppers added late so they keep their snap.
Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.
Asian-glazed chicken drumettes pan-fried in peanut oil with garlic-ginger stir-fry sauce, served over warm sesame coleslaw cooked in the same skillet.
Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.
Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.
Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.
This recipe nowadays is not only cooked in Chinese New Year, but also in normal days!
Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.
Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.
Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.
Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.
Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.
Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.
Easy chicken cordon bleu rolls boneless chicken breasts around ham and Swiss cheese, then bakes them in a crispy breadcrumb crust. A weeknight take on the bistro classic with no pan-frying required.
