← Back to Search Results
Asian, Chinese
 Peanut Dressing

Photo by: Joseph De Leo
Comments: 0
 

Recipe

You don’t have to be choosy to choose homemade peanut dressing. It’s simple to make and you can create different flavors by substituting other nut butters, such as almond or cashew. Make it a family project with the kids. You may want to add a bit of sugar or honey to round out the flavor. This dressing also works well as a dipping sauce, or for basting grilled chicken during the last minutes of cooking.

Yield: Makes 1¼ cups

Ingredients

  • 2 tsp vegetable oil
  • 1 clove garlic, minced
  • 2/3 cup Rich Homemade Broth or canned chicken broth
  • ¼ cup hoisin sauce
  • 3 tbsp smooth peanut butter
  • 1 tbsp fish sauce
  • 1 tsp chili garlic sauce
  • ¼ cup unsalted roasted peanuts, chopped

Directions

Place a small saucepan over medium-high heat until hot. Add the oil, swirling to coat the bottom. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the broth, hoisin sauce, peanut butter, fish sauce, and chili garlic sauce and bring to a boil. Reduce the heat to low, and simmer until thickened, 4 to 5 minutes. Stir in the peanuts. Serve the dressing hot, warm, or at room temperature. Store in a covered container in the refrigerator; it will keep for up to 2 weeks.


© 2008 Yan Can Cook, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings, but does not include Rich Homemade Broth. For nutritional information on Rich Homemade Broth, please follow the link above.

36kcal (2%)
4mg (0%)
0mg (0%)
0mcg RAE (0%)
36mg
9mg
1g
1g
0g
2g
0mg (0%)
124mg (5%)
0g (2%)
3g (4%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
food-to-live-by Food to Live By
by Myra Goodman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
amor-y-tacos Amor Y Tacos
by Deborah Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
lucid-food Lucid Food
by Louisa Shafia
flavor Flavor
by Rocco DiSpirito
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?