Szechuan Spinach With Peanut Sauce Recipes

SZECHUAN SPINACH WITH PEANUT SAUCE

Steps:

• Sauce: Place peanut butter, hot water, soy sauce, vinegar, and pepper flakes in a medium bowl. Whisk until smooth. Set aside.
• Slice carrots, chop garlic, onion and mushrooms and set aside.
• Coat covered non-stick frying pan or pot (at least 5 quarts) with oil. Add carrots, garlic, onion, mushrooms and spinach.
• Cook over medium heat, stirring frequently, adding small amount of water as needed to prevent sticking. Continue cooking until carrots begin to soften and spinach is totally thawed.
• Add sauce and mix well.

SPICY SZECHUAN PEANUT SAUCE

Steps:

• Blend all ingredients in blender until smooth.
• Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don’t want to use within a week).
• To use: Boil 1 lb Asian noodles or spaghetti until al dente.
• Toss with ¾ cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
• Note: In the winter, I eat these noodles hot.
• In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.

SZECHWAN PEANUT SAUCE

Steps:

• Mince garlic and cilantro in food processor, scraping until fine.
• Put in stainless bowl Mix in remainder of ingredients.
• Let sit for 1 hour at room temperature tightly covered.

SPINACH IN PEANUT SAUCE

Steps:

• brown off the onions in oil in a sauce pan on medium heat.
• add the water and peanut butter on a low heat, stir until dissolved and simmer for a few minutes.
• add salt, honey, chilli pepper and tomatoes, stir together.
• add the spinach on top and put a lid on, leave for approx 5 minute.
• stir everything together, cook a further 5 minute.
• serve with rice.