Frisee With French Beans And Spicy Peanut Dressing Recipes

CARROT NOODLES WITH SPICY PEANUT DRESSING

Carrot Noodles with Spicy Peanut Dressing image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 to 4 large carrots, peeled
1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces
1 shallot, thinly sliced lengthwise
Kosher salt
1 1/2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
1/2 teaspoon packed light brown sugar
1/2 teaspoon fresh lemon juice
1/2 clove garlic, finely grated
10 to 12 fresh mint leaves, thinly sliced
8 basil leaves, thinly sliced
1 teaspoon toasted sesame seeds

Steps:

Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.

Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams

SWEET POTATO SALAD WITH SPICY PEANUT DRESSING

Sweet Potato Salad with Spicy Peanut Dressing image

Categories Salad Sauce Potato Vegetarian Peanut Boil

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup rice vinegar
1/4 cup soy sauce
3 tablespoons mayonnaise
4 teaspoons minced peeled fresh ginger
4 teaspoons Asian sesame oil
4 garlic cloves, minced
1 tablespoon peanut butter
2 teaspoons chili-garlic sauce
1 1/2 teaspoons light brown sugar
2 pounds red-skinned sweet potatoes, peeled and cut into 1/2-inch cubes
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces
1 cup thinly sliced green onions
1/3 cup coarsely chopped dry-roasted peanuts

Steps:

Whisk the vinegar, soy sauce, mayonnaise, ginger, sesame oil, garlic, peanut butter, chili-garlic sauce, and sugar in a medium bowl to blend.
Add enough water to a large saucepan to reach a depth of 1/2 inch. Bring to a boil; add the sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.
Mix the sweet potatoes, dressing, peas, and green onions in a large bowl. Season the salad with salt and pepper.
Sprinkle the salad with peanuts and serve.
DO AHEAD
The DRESSING can be made 4 hours ahead. Cover and refrigerate.

CHICKEN AND GREEN BEANS IN SPICY PEANUT SAUCE!

Chicken and Green Beans in Spicy Peanut Sauce! image

Gotta love this dish. One of our all time favorites. COOKS NOTES: Substitute baby spinach for green beans. We also like to serve with basmati rice.

Provided by Chabear01

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup uncooked long grain white rice
2 cups water
1 lb fresh green beans, trimmed and snapped
2 teaspoons olive oil
1 lb boneless skinless chicken breast half, cut into chunks
3/4 cup low sodium chicken broth
1/3 cup smooth peanut butter
2 teaspoons honey
1 tablespoon low sodium soy sauce
1 teaspoon red chili paste
2 tablespoons lemon juice
3 green onions, thinly sliced
2 tablespoons chopped peanuts (optional)

Steps:

Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat.
Cook and stir 5 minutes, until slightly thickened.
Mix in the green beans and rice.
Serve over rice. Garnish with green onions and peanuts.

Nutrition Facts : Calories 504.7, Fat 16.9, SaturatedFat 3.4, Cholesterol 72.6, Sodium 391.8, Carbohydrate 54.2, Fiber 5.3, Sugar 9.2, Protein 36.2

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