Recipes with peanut oil
594 recipes
Carrot-Peanut Butter Bread
Quick bread with chunky peanut butter, shredded carrots, brown sugar, and warm spices like allspice and nutmeg. Nutty, moist, and slices like a dream after cooling.
Szechuan Shrimp
Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.
Rabbit, Mexican Style
Mexican-style rabbit braised in a chili-infused, peanut-thickened sauce warmed with cumin, clove, and nutmeg. A rustic, mole-adjacent dish where peanut butter lends body and depth. Works with chicken too.
Chili Roasted Peanuts
Oven-roasted peanuts coated in crushed chili peppers, cumin, and turmeric for a smoky, spicy snack. Golden and crunchy in just 30 minutes, these beat store-bought bar nuts every single time.
Pressure Cooker Swiss Steak
Pressure cooker Swiss steak braises chuck cubes with tomatoes, onion, garlic, celery, and bell pepper into fork-tender beef in a rich tomato gravy. Ready in 30 minutes instead of 3 hours.
Ten Tasty Vegetables
Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.
Vegetables with Peanut Sauce
West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.
Leftover Lo Mein
Quick Chinese-American lo mein using spaghetti, leftover ham, broccoli, mushrooms, bell pepper, and carrots with a soy and BBQ sauce glaze. A budget-friendly fridge-clearing stir-fry.
Mapo Tofu (Main)
Popular Chinese dish from the Sichuan region containing bean curd cooked in a spicy pepper and black bean sauce. Fermented black beans have long been used to boost digestion and support immune function. The process of fermentation also increases the vitamin B and omega-3 fatty acid content of the beans. Adding fermented foods to one’s diet is one of the best ways of creating a protective environment in the gut against harmful pathogenic bacteria and other organisms.
Uzbek Palov
Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.
Cauliflower & Potatoes with Black Mustard Seeds
Cubed potatoes and cauliflower sizzled with popping black mustard seeds, fenugreek, turmeric, and fresh serrano chiles. A bold, vegan Indian side dish ready in 30 minutes with a bright cilantro-lemon finish.
Steamed Translucent Dumplings
Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.
Cocktail Crunch
A spiced, crunchy snack mix baked with flaked grains, peanuts, almonds, and sunflower seeds tossed in garam masala, turmeric, sesame oil, and soy sauce. Keeps for a month in an airtight jar.
Javanese Peanut Pasta
Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.
Oriental Brown Rice Salad
Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.
Garden Fresh Spring Rolls
Garden fresh vegetable spring rolls packed with bean sprouts, bamboo shoots, mushrooms, and scallions in a soy-sesame stir-fry, then wrapped and fried golden and crisp. A vegan appetizer you can season to your taste.
Quick bread with chunky peanut butter, shredded carrots, brown sugar, and warm spices like allspice and nutmeg. Nutty, moist, and slices like a dream after cooling.
Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.
Mexican-style rabbit braised in a chili-infused, peanut-thickened sauce warmed with cumin, clove, and nutmeg. A rustic, mole-adjacent dish where peanut butter lends body and depth. Works with chicken too.
Oven-roasted peanuts coated in crushed chili peppers, cumin, and turmeric for a smoky, spicy snack. Golden and crunchy in just 30 minutes, these beat store-bought bar nuts every single time.
Pressure cooker Swiss steak braises chuck cubes with tomatoes, onion, garlic, celery, and bell pepper into fork-tender beef in a rich tomato gravy. Ready in 30 minutes instead of 3 hours.
Classic Chinese Buddhist vegetable stir-fry with ten ingredients including cloud ear fungus, lily buds, bean thread noodles, and soy-spiced bean curd. A traditional Lunar New Year dish loaded with earthy, umami-rich flavors.
West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.
Quick Chinese-American lo mein using spaghetti, leftover ham, broccoli, mushrooms, bell pepper, and carrots with a soy and BBQ sauce glaze. A budget-friendly fridge-clearing stir-fry.
Popular Chinese dish from the Sichuan region containing bean curd cooked in a spicy pepper and black bean sauce. Fermented black beans have long been used to boost digestion and support immune function. The process of fermentation also increases the vitamin B and omega-3 fatty acid content of the beans. Adding fermented foods to one’s diet is one of the best ways of creating a protective environment in the gut against harmful pathogenic bacteria and other organisms.
Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.
Cubed potatoes and cauliflower sizzled with popping black mustard seeds, fenugreek, turmeric, and fresh serrano chiles. A bold, vegan Indian side dish ready in 30 minutes with a bright cilantro-lemon finish.
Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.
A spiced, crunchy snack mix baked with flaked grains, peanuts, almonds, and sunflower seeds tossed in garam masala, turmeric, sesame oil, and soy sauce. Keeps for a month in an airtight jar.
Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.
Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.
Garden fresh vegetable spring rolls packed with bean sprouts, bamboo shoots, mushrooms, and scallions in a soy-sesame stir-fry, then wrapped and fried golden and crisp. A vegan appetizer you can season to your taste.
