How To make Pasta with Szechwan Peanut Dressing
8 oz Pasta (preferably linguine)
2 c Broccoli florets
SZECHWAN PEANUT DRESSING:
MAKES 3/4 CUP:
1/3 c Peanut butter(smooth/chunky)
1/2 c Hot vegetable stock or water
1 t Soy sauce
2 T Rice vinegar
2 T Safflower oil
2 x Cloves Garlic, minced
1/2 t Dry crushed red pepper
2 cups Cherry Tomatoes
GARNISH: chopped scallion, optional Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions. 4 - 6 Servings
VARIATIONS: - add more red pepper to taste ~ try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans,broccoli, or cauliflower ~ make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli
How To make Pasta with Szechwan Peanut Dressing's Videos
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2 cups avocado oil (or another neutral oil)
5 cloves of thinly sliced garlic (cook for 3 minutes)
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1 thumb-sized piece of ginger (cook for 1 minute 30 seconds)
4 spring onions
2-star anise
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2 tsp cloves
1 tbsp Szechuan peppercorns
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1 tbsp chili powder (if you want it more spicy)
1/4 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG (optional)
1 tbsp Chinese black vinegar
1 tbsp soy sauce (optional)
Chili oil quick version:
1 cup neutral oil (I used avocado)
3 tbsp chili flakes
4 cloves of minced garlic
1/2 tsp kosher salt
1/2 tsp pepper
add any of the extra items from above (optional)
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Creamy Thai peanut sauce in just minutes!
Here’s a vegan peanut sauce you can make to top stir fries, lettuce cups, spring rolls, summer rolls and even salads! It comes together in just minutes, and it will become a total favorite for sure. We include the easiest tip ever for turning this vegan peanut sauce into a delicious peanut dressing for salads too!
Full Recipe:
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Ribbon Noodles:
Garlic Chili Oil Noodles:
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thumb size knob of ginger, minced
½ a shallot, minced.
2 tbsp of soy sauce
1 tbsp of black vinegar
1 tsp of sugar
½ tsp of salt
korean chili flakes or Gochugaru
¼ cup of avocado oil
Ruffled wheat noodles
shredded cucumbers
sesame seeds
Miso Carbonara:
2 eggs
1 tbsp of yellow miso
½ cup grated pecorino
½ tsp of black pepper
bacon
garlic cloves
salt and cook spaghetti until just al dente.
½ cup of the pasta water
pinch of black pepper
Broccoli Beef Stir-Fry
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
2 tsp sesame oil
2 tsp rice vinegar
½ tsp black pepper
3 cloves garlic
1 tsp grated ginger
¾ lb of flap meat
1 tbsp cornstarch
red onion
broccolini or baby broccoli
rice noodles or thai noodle
¼ cup broth
00:00 Intro
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03:42 Miso Carbonara
06:06 Broccoli Beef Stir-fry
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Andrew Zimmern Cooks: Cold Peanut Sesame Noodles
These Sichuan-style cold peanut sesame noodles are a favorite meal in the Zimmern household. It’s a simple, approachable dish with complex flavors that speak to kids and adults. The sauce is so delicious I’d suggest making extras to use as a salad dressing or dipping sauce for grilled chicken.
Recipe:
20-Minute Peanut Sauced Veggies and Noodles
A tangy homemade peanut sauce tops a vegetarian pasta dish that you can make in minutes -- no grocery trip needed!
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