Peanutty Stir Fry Salad Recipes

PEANUTTY STIR-FRY SALAD

Steps:

• Heat dressing in large nonstick skillet on medium-high heat. Add vegetables; stir-fry 3 min. Add chicken; stir-fry 5 min. or until done.
• Add nuts and soy sauce; stir-fry 2 min. or until vegetables are crisp-tender and mixture is heated through.
• Serve over salad greens.

PEANUTTY SHRIMP STIR-FRY

Steps:

• Cook and drain vermicelli as directed on package. Mix soy sauce, gingerroot, pepper sauce and garlic in large plastic resealable bag. Add shrimp; seal bag. Let stand 15 minutes.
• Heat 2 tablespoons of the oil in 10-inch skillet over medium-high heat. Add vermicelli, onions and pea pods; stir-fry until onions are crisp-tender. Remove vermicelli mixture from skillet.
• Heat remaining 1 tablespoon oil in same skillet over medium heat. Add shrimp; stir- fry until pink. Stir in vermicelli mixture. Mix in peanut butter until mixture is coated; cook until hot. Sprinkle with peanuts.

BEEF STIR-FRY WITH PEANUT SAUCE

Steps:

• Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
• Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
• Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.

THAI SALAD WITH PEANUT DRESSING

Steps:

• In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

PEANUTTY PEA SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream and white sugar.
• Add peas, onion, cranberries and peanuts and stir until evenly coated. Chill for 30 minutes before serving.

PEANUTTY FRUIT SALAD

Steps:

• In a medium bowl, stir together the first 6 ingredients.
• In another bowl, blend together the yogurt and peanut butter.
• Add the yogurt "dressing" to the salad just before serving and stir to coat.

HEARTY STIR-FRY SALAD

Steps:

• In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

PEANUTTY PORK STIR-FRY

Steps:

• Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender., Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired.

PEANUTTY STIR-FRY

Steps:

• Cook noodles according to package directions and keep warm.
• Combine meatballs and broth in large skillet; bring to boil, reduce heat, and simmer for 5 minutes, stirring occasionally.
• Add vegetables; return to boil, then reduce to simmer, stirring occasionally. After 5 minutes, or when vegetables are crisp-tender, add peanut-sauce, peanut butter, brown sugar, and cornstarch mixture; simmer for another minute, stirring, until slightly thickened. Serve over noodles with additional peanut sauce, if you like.