Szechwanpeanutsauce Recipes

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SZECHUAN PEANUT SAUCE



Szechuan Peanut Sauce image

This Szechuan peanut sauce recipe is the best dipping sauce for all Chinese appetizers - from potstickers to crab rangoons to coconut chicken!

Provided by Sizzling Mess

Categories     Condiment

Time 15m

Number Of Ingredients 9

3/4 cup peanut butter (creamy or crunchy)
1/4 cup water
3 tablespoons hoisin sauce (check label for gluten free)
2 limes (juiced)
5 teaspoons tamari ((or gluten free soy sauce))
2 12 teaspoons chile garlic sauce
1 clove garlic (microplaned or minced very finely)
3/4 teaspoon toasted sesame oil
1/2 to 1 tablespoon granulated sugar

Steps:

  • Mix all ingredients, except for sugar, together in a bowl. Taste and add sugar based on your preferences - peanut butter varies greatly in sweetness, so you'll need to make adjustments based on that.
  • Store in airtight container in the refrigerator for up to a week!

BEST PEANUT SAUCE



Best Peanut Sauce image

Easiest peanut sauce for Chinese style cooking

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 6

½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

Steps:

  • In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 8.2 g, Fat 16.3 g, Fiber 2 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 610.7 mg, Sugar 4.2 g

THE BEST THAI PEANUT SAUCE



The Best Thai Peanut Sauce image

This easy no-cook peanut sauce has a terrific authentic Thai taste. It is spicy and peanutty, and is perfect as a dipping sauce for chicken, shrimp, and beef...or even to use tossed with warm cooked noodles for a quick pasta dish.

Provided by Stephanie Morissette

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 16

Number Of Ingredients 10

1 ½ cups creamy peanut butter
½ cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
¼ cup chopped fresh cilantro

Steps:

  • In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 5.7 g, Fat 13.7 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 3.9 g, Sodium 373.2 mg, Sugar 2.4 g

SPICY SICHUAN PEANUT SAUCE



Spicy Sichuan Peanut Sauce image

Categories     Sauce     Garlic     Ginger     Quick & Easy     Peanut     Sesame     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 11

1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 tablespoons rice vinegar (not seasoned)
2 tablespoons finely chopped garlic
2 tablespoons grated peeled fresh gingerroot
1 1/2 teaspoons Asian chili paste* or 1 teaspoon dried hot red pepper flakes or to taste
1 tablespoon hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
*available at Asian markets, some specialty foods shops, and supermarkets

Steps:

  • In a blender or food processor blend all ingredients with salt to taste until smooth. Transfer sauce to a jar with a tight-fitting lid. Peanut sauce keeps, covered and chilled, 1 week.
  • To use peanut sauce:
  • Boil 1 pound Asian noodles or spaghetti until al dents and drain in a colander. Rinse noodles under cold water until cool and drain. Toss noodles with about 3/4 cup sauce and finely chopped scallion to taste. Serves 4 to 6.

SPICY SZECHUAN PEANUT SAUCE



Spicy Szechuan Peanut Sauce image

A bowl of these spicy-peanutty noodles is so good. Asian-style comfort food. Serve hot in winter. Cool down and pair with veggies to make a fabulous salad in the summer.

Provided by evelynathens

Categories     Spaghetti

Time 19m

Yield 2 1/2 cups

Number Of Ingredients 14

1 cup peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
3 tablespoons rice vinegar
2 tablespoons finely chopped garlic
2 tablespoons grated gingerroot
1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
1 tablespoon hoisin sauce
2 tablespoons fresh lime juice (lemon at a pinch - use a little less)
3/4 cup water
1/2 teaspoon salt
1 lb noodles, of your choice
finely chopped scallion
chopped roasted unsalted peanuts

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.

Nutrition Facts : Calories 1548, Fat 82.2, SaturatedFat 16.1, Cholesterol 153.4, Sodium 2693.3, Carbohydrate 158.7, Fiber 12.9, Sugar 15.5, Protein 55.5

SZECHWAN PEANUT SAUCE



Szechwan Peanut Sauce image

This is a fabulous cold full flavored peanut sauce. Great for dipping chicken skewers. Source: "China Moon Cookbook"

Provided by riffraff

Categories     Sauces

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 7

10 garlic cloves
1 bunch cilantro
1/2 cup unsalted creamy peanut butter
1/2 cup soy sauce
5 tablespoons granulated sugar
1 teaspoon serrano rice wine vinegar or 1 teaspoon plain rice wine vinegar
2 tablespoons chili oil

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.

SZECHUAN SAUCE



Szechuan Sauce image

Make and share this Szechuan Sauce recipe from Food.com.

Provided by Evie in Peru

Categories     Szechuan

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons dry sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dry crushed red pepper
1/2 cup canned low sodium chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian chili-garlic sauce
1 teaspoon sugar

Steps:

  • Mix ginger, garlic, red pepper, soy sauce, chili garlic sauce and sugar in a pan and warm to near boiling.
  • Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
  • Stir the cornstarch mixture into the soy mixture. Stir until thickened.

Nutrition Facts : Calories 33.2, Fat 0.3, SaturatedFat 0.1, Sodium 387.4, Carbohydrate 5.2, Fiber 0.4, Sugar 1.4, Protein 1.6

SZECHUAN NOODLES WITH PEANUT SAUCE



Szechuan Noodles with Peanut Sauce image

Categories     Peanut     Bell Pepper     Summer     Chill     Vegan     Noodle     Bon Appétit

Yield Serves 6 as a main-course

Number Of Ingredients 15

1/2 cup (or more) canned vegetable broth
1 cup super-chunky peanut butter
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons chili-garlic sauce*
5 garlic cloves, minced
12 ounces dried chow mein udon (Asian-style noodles)*
1 tablespoon canola oil
8 large bok choy leaves
2 red bell peppers, halved lengthwise
2 large carrots, peeled
1 bunch green onions
2 cups shredded Napa cabbage
2 tablespoons toasted sesame seeds
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

  • Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
  • Cut bok choy, peppers, carrots and onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.)
  • Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.

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