Sweet Vinegar Peanuts
Despite its diminutive size, the peanut has an important place in the Chinese kitchen. It is both a popular staple and the source of the most common cooking oil in China. Two more interesting facts about our little peanut friend: Technically, it isn’t a nut, but a legume. Also, although they are now cultivated throughout Asia, peanuts were originally introduced to China from the New World, four centuries ago. Whatever world you’re in, peanuts make a wonderful snack and can be added to stir-fries and sweets or ground for use in dressings, sauces, and soups.
Total Timeunder 30 minutes
OccasionCocktail Party, game day
Recipe Coursehors d'oeuvre
Dietary Considerationhors d'oeuvre
Taste and Texturecrunchy, nutty, sweet, tangy
- 2 cups Virginia peanuts
- ½ cup chopped cilantro leaves
- 1 tsp chopped mint leaves
- 6 tbsp Chinese black vinegar or balsamic vinegar
- 3 tbsp packed brown sugar
- 1 tsp salt
- 1 tsp toasted sesame seeds (optional)
Preheat the oven to 400 degrees F. Arrange the peanuts in a single layer on a baking sheet. Roast until the skins are lightly toasted, about 10 minutes. Remove from the oven and transfer to a bowl.
To prepare the syrup, combine the cilantro, mint, vinegar, brown sugar, salt, and sesame seeds, if using, in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is syrupy and reduced by half, about 7 minutes.
Pour the syrup over the peanuts and stir to coat evenly. Serve warm or at room temperature.
2008 Yan Can Cook, Inc.