Warm Ginger Peanut Sauce Recipes

GINGER WINGS WITH PEANUT DIPPING SAUCE

Steps:

• For the dipping sauce: Combine all the ingredients in a small bowl and whisk well to combine.
• For the wings: Preheat the oven to 400 degrees F. Prepare a slotted broiler tray inside a broiler pan and spray well with canola spray.
• In a large nonreactive bowl, add the hot sauce, soy, ginger, garlic, sesame oil, sesame seeds and hoisin. Whisk to combine. Add the chicken wings to the marinade and stir to coat. Let marinate at room temperature, about 20 minutes.
• Lay the chicken wings out in 1 layer on the prepared tray and bake, about 15 minutes. Turn the wings over and continue to cook an additional 15 minutes. Place the wings on a serving platter and garnish with the green onions. Serve with the peanut dipping sauce.

EASY NOODLES IN GARLIC-GINGER PEANUT SAUCE

Steps:

• In a pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water, and set aside to drain again.
• In a small bowl, combine the peanut butter, vinegar, soy sauce, sesame oil, sugar, ginger, and garlic. Stir until smooth.
• Transfer the noodles to a serving bowl. When ready to serve, pour the peanut dressing over the noodles and toss well. Sprinkle scallions on top and serve at room temperature.

PEANUT-GINGER MARINADE

Steps:

• In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.
• Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

PEANUT AND GINGER SAUCE FOR NOODLES

Steps:

• Drop the peanuts into hot oil and cook until golden brown. Take care not to overcook. They will continue to cook once they are removed from the heat. Drain the nuts and save the oil, if desired, for another use.
• Put the peanuts in container of a food processor or electric blender and blend to a coarse paste. Add tea and continue to blend. Add ginger, garlic and chili peppers and blend.
• Add salt, sugar, soy sauce, lemon juice, sesame oil and chili oil. Blend to a smooth consistency.
• Scrape the sauce into a serving dish and garnish with fresh coriander sprigs. Serve with hot or cold cooked noodles, the sauce to be added according to individual taste.

SPICY THAI PEANUT SAUCE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
• Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

WARM GINGER-PEANUT SAUCE

Steps:

• Peel the garlic cloves and drop them 1 at a time through the feed tube of a blender or food processor with the machine running and finely chop. Add the remaining ingredients one at a time, squeezing the lemon juice through a small strainer ( to catch seeds) directly into the blender or processor bowl. Pulse on high to combine well.
• To serve, place in a microwave-safe bowl and microwave, covered with plastic wrap, on high until heated through, 1 to 2 minutes.