Posts Tagged ‘peanuts’

Asian Lettuce Wraps

October 4th, 2010 by andrea | 6 Comments | Filed in Appetizer, Asian, Beef, Quick Cooking, Recipes, Snack, Turkey

Make your friends happy by bringing these delicious Asian Lettuce Wraps to the next gathering. They’ve got loads of flavor and are super easy to make. I guarantee you won’t have any leftovers, which is kind of a bad thing since they’re so good.

I substituted ground turkey (93% lean) for the ground beef, and used Romaine lettuce leaves since the store I was at didn’t have Boston lettuce. I had some ginger in the fridge that was already minced so I used that instead of grated ginger. For something a bit heartier, serve the cooked meat mixture over rice. Enjoy!

Asian Lettuce Wraps
-recipe from Sunny Anderson, Food Network

Makes 4 servings.

1 head Boston lettuce, leaves separated, cleaned and dried
2 teaspoons vegetable oil
1 pound ground beef (I used ground turkey)
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

I’m linked to:
Making Friends Monday
Meet Me Monday
Tuesdays at the Table
Tasty Tuesday
Delicious Dishes
Tempt My Tummy Tuesday
Whatever Goes Wednesday
No Whine Wednesday

PrintFriendly

Tags: , , , , , , , , , , ,

Five-Spice Chicken Noodle Salad

August 17th, 2010 by andrea | 5 Comments | Filed in Asian, Grilling/BBQ, Pasta, Quick Cooking, Recipes, Salad

 

This is a great summer recipe because it’s light, cool and refreshing. Be liberal with your use of the fresh mint and cilantro…it brings a ton of flavor to the salad!

I’ve made this salad with different types of rice noodles, and rice sticks work as well as rice vermicelli. Whatever type of rice noodles you use, cook them according to the directions on the package (soaking the noodles in hot water like the recipe states didn’t cook them enough). After the noodles are cooked and drained, I like to toss them with some of the dressing. Then I layer the chicken, shredded carrots, fresh herbs and chopped peanuts on top of the noodles and drizzle with more dressing. Sometimes I add a dash or two of soy sauce for a little extra flavor. Enjoy!

Five-Spice Chicken Noodle Salad
-recipe from Sunset Magazine (June 2010)

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick. Yield:  Serves 4

2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts
Chile Lime Dressing (recipe below)

1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

3. Heat a large pot of water to boiling.

4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Chile Lime Dressing
-recipe from Sunset Magazine (June 2010)

This recipe goes with Five-Spice Chicken Noodle Salad. Yield:  Makes 1 cup.

1/4 cup sugar
1/4 cup unseasoned rice vinegar
1/4 cup Vietnamese or Thai fish sauce
6 tablespoons lime juice
1 to 2 tablespoons minced red or green jalapeño chile

Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves. Stir in remaining ingredients.

I’m linked to:
Tuesdays at the Table
Tasty Tuesday
Tempt My Tummy Tuesday
Delicious Dishes

PrintFriendly

Tags: , , , , , , , , , , , , ,

Spicy Beef with Peanuts & Chiles

June 4th, 2010 by andrea | 7 Comments | Filed in Asian, Beef, Main Dish, Quick Cooking, Recipes

This delicious beef stir-fry dish is everything I was hoping it would be! You get great flavor from the peanuts, soy sauce, fish sauce and lime juice, and a nice kick from the chiles. Yumm!  

Changes I made to the recipe: I doubled the cilantro and omitted the basil, substituted red onion for the shallot, and substituted flatiron steak for the flank steak. Cut back on the chile if you don’t like spicy food.

Serve the stir-fry with an Asian-inspired salad and steamed rice and you’ve got a great dinner in a flash!

Spicy Beef with Peanuts & Chiles
-recipe from Fine Cooking Magazine

Serves four. 

1 lb. flank steak, thinly sliced on the diagonal against the grain
2 Tbs. soy sauce
2 tsp. fish sauce
1/4 tsp. kosher salt; more to taste
2 Tbs. fresh lime juice
1 Tbs. light brown sugar
1/4 cup salted peanuts
2 large shallots, coarsely chopped
2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
3 Tbs. canola or peanut oil
1/3 cup coarsely chopped fresh cilantro
3 Tbs. chopped fresh basil

Toss the steak with 1 Tbs. of the soy sauce, 1 tsp. of the fish sauce, and the salt. Combine the remaining 1 Tbs. soy sauce and 1 tsp. fish sauce with 1 Tbs. of the lime juice and the brown sugar and set aside.

Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the oil and once it’s shimmering, add the beef. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.

Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes. Season to taste with salt and serve sprinkled with the remaining lime juice, cilantro, and basil.

From Fine Cooking, September 18, 2007
Blog parties I’m linked to:
New Friend Friday
Easy Recipe Share Saturday
Weekend Wrap-up Party

Related Posts with Thumbnails
PrintFriendly

Tags: , , , , , , , , , ,