718 peanut oil recipes

Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Hongshao wanyu: crispy whole fish (or cod fillet) pan-fried then braised in a fragrant sauce of dried tangerine peel, black bean, ginger, garlic, and dark soy. Classic Chinese technique.

Szechuan-style pork shoulder stir-fried with cloud ear black fungus, bamboo shoots, water chestnuts, and ginger in hot chili sauce. An authentic Chinese wok dish.

Asian-inspired one-pot chicken and rice with overnight soy-ginger marinade, bell pepper, snow peas, and water chestnuts. Complete weeknight dinner in one pan.

Satay-style beef stir-fry with Chinese broccoli, shrimp paste, dark soy sauce, and rice wine. Thin-sliced steak wok-fried and tossed in a savory peanut-inspired sauce.

Chinese vegetarian eggplant and tofu stir-fry. Asian sweet and sour flavor.

Chinese ginger beef stir-fries thin-sliced flank steak with julienned fresh ginger, garlic, oyster sauce, and silky ribbons of egg. A fast wok dinner with bold ginger punch.

Prawns Hunan style: flour-dusted shrimp flash-fried in peanut oil, then tossed with a ginger-garlic-chili paste and a reduced soy-chicken stock sauce. Bold, spicy, and fast.

Beef satay skewers with a homemade curried peanut dipping sauce. Sirloin cubes broiled on bamboo skewers and served with a rich, spicy peanut butter sauce.

Stir-fried flank steak with a soy-sherry gravy over crunchy scalded bean sprouts and onion, seasoned with homemade Szechuan pepper salt. A textural Chinese beef dish.

Smoky chicken chili built on toasted ancho and chipotle peppers, dark beer, and a whisper of cinnamon. No beans, no tomatoes, just bold, complex heat over rice. Ready in under an hour.

Thai-inspired mollusk pan roast with shrimp, mussels, and clams in a coconut milk-lemongrass broth with ginger, chilies, and white wine. Oven-finished in a Dutch oven.

Sichuan pork stir-fry with chewy cloud ear mushrooms, bamboo shoots, and water chestnuts in spicy sauce. Quick, fiery, and full of texture, ready in an hour with soaking time.

Szechuan peanut noodles tossed in a rich sauce of creamy peanut butter, sesame oil, soy sauce, ginger, garlic, and hot bean paste. No cooking the sauce, just mix, toss, and slurp. Extra sauce keeps in the fridge.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.