Chinese Vegetables In Peanut Sauce Recipes

EASY CHINESE VEGETABLES

Steps:

• Bring a large pan of water to boil.
• Wash the bok choy and remove any tough stems.
• Chop the bok choy into 3 equal portions.
• Add the bok choy to the pan of boiling water.
• Cover for 1 to 2 minutes or until just tender but still crisp.
• Use tongs to remove the bok choy from the pan, drain well and place on a heated serving platter.
• Heat the peanut oil in s small pan and cook the garlic briefly.
• Add the oyster sauce, sugar, water and sesame oil and bring to a boil.
• Pour over the bok choy and toss to coat.
• Serve immediately.

COOL CHINESE NOODLE IN PEANUT SAUCE

Steps:

• Cook noodles in a large pot of boiling water over medium heat.
• Cook until barely tender and still firm.
• Drain immediately and rinse with cold water until cold.
• Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
• FOR DRESSING: combine all ingredients except hot water in a blender and blend until smooth.
• Thin with hot water to consistency of whipping cream.
• For garnish, peel flesh of carrot in short shavings about 4" long.
• Just before serving, toss noodles with sauce.
• Garnish with cucumber, green onion, and carrot.
• Serve cold.

CHINESE VEGETABLES IN PEANUT SAUCE

Steps:

• In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside.
• Prepare noodles according to packaged directions. Drain and set aside.
• In a medium nonstick skillet; heat water or broth over medium high heat.
• Add carrots and garlic; cook, stirring for 2 minutes.
• Add mushrooms, pea pods, scallions, and red pepper flakes.
• Saute until tender-crisp, about 2 minutes.
• Stir in peanut sacue.
• Cook until smooth and bubbly.
• Pour over hot noodles.