Todd Porters Ginger And Garlic Roasted Peanuts Recipes
TODD'S FAMOUS THAI PEANUT SAUCE
This is my hub's famous peanut sauce he makes for us. The key to this recipe is that it uses whole peanuts instead of peanut butter. It makes a world of difference in taste and texture.
Provided by Lisa Combest
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Pour the peanuts onto a dry baking sheet in a single layer, and break the whole nuts apart into halves. Toast the peanuts until they are fragrant and slightly darker in color, 7 to 10 minutes, watching carefully so they don't burn.
- Remove peanuts from the oven, let cool, and place in the work bowl of a food processor. Pulse 2 or 3 times to chop them finely, then add the canola oil, toasted sesame oil, hot chili oil, soy sauce, lime juice, sugar, and chili garlic sauce. Process until the mixture is a fine paste with a little texture of chopped peanuts, not a totally smooth paste. The sauce should look a little grainy.
Nutrition Facts : Calories 122 calories, Carbohydrate 4.4 g, Fat 11 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 1.3 g, Sodium 340.4 mg, Sugar 2.1 g
TODD PORTER'S GINGER AND GARLIC ROASTED PEANUTS
These spicy roasted peanuts from Molly O'Neill's "One Big Table" cookbook are easy to pack and ship, making them an ideal Handmade Holiday Gift for faraway friends and family.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Game Day Recipes Game Day Appetizers & Snacks
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees with a rack set in the center of the oven. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine oil, soy sauce, garlic, ginger, fish sauce, and sugar; set aside.
- Spread nuts in a single layer on prepared baking sheet and bake until fragrant and just beginning to brown, about 15 minutes.
- Remove peanuts from oven and stir into ginger-garlic mixture to coat. Return coated nuts to baking sheet and transfer to oven; bake until peanuts are light golden brown, 10 to 15 minutes. Remove from oven and season with salt and pepper. Let cool before serving.
SPICY GINGER CHICKEN WITH PEANUTS
From Cooking Light. Delicious. Serving size: 2/3 c. chicken mixture and 1/2 cup rice. 434 calories, 12.6 g fat, 37.7 g carb, 88 mg cholesterol
Provided by ratherbeswimmin
Categories Chicken
Time 46m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Add 1 tablespoon soy sauce, wine, and chicken to a heavy-duty zip-top plastic bag; seal.
- Marinate in refrigerator for a minimum of 1 hour, turn occasionally.
- In a small bowl, mix together 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch; set aside.
- Heat the oil in a wok or large nonstick skillet over medium-high heat until the oil is hot.
- Add in chile pepper; stir-fry for 1 minute.
- Add in chicken mixture; stir-fry for 3 minutes.
- Add in green onions, ginger, and garlic; stir-fry for 1 minute.
- Add in cornstarch mixture and peanuts; bring to a boil and cook 1 minute, stirring constantly.
- Serve chicken mixture over rice.
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