← Back to Search Results
Asian, Chinese
 Peanut Dressing Recipe-20363

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

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
big-fat-cookies Big Fat Cookies
by Elinor Klivans
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
mexican-everyday Mexican Everyday
by Rick Bayless
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?