161 peanut sauce recipes

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

Sometimes nothing is better than a delicious stir-fry dish that's both healthy and scrumptious.

This is a delicious recipe that helps you make a tasty dish with leftover rice and whatever veggies you have on hand.

Sweet, sour and tasty maple-soy dressing makes this slaw refreshingly delicious.

Marinated tofu, mushrooms and vegetables are packed with Asian flavors, grilling adds extra smokiness. Not only your vegetarian family or friends love these tasty skewers, but also the meat-lovers. Using the firmest tofu will make a big difference on both texture and flavor!

Bring out the wok and try this savory dish that will have you throwing out take-out coupons!

Satay peanut chicken skewers marinated in peanut butter, soy, lemon, garlic, ginger, and red pepper, then grilled and served with the reserved sauce for dipping. A Southeast Asian classic with a kick.

Delicious stir-fry chicken with varieties of vegetables. Serve over a bed of rice to make a complete meal.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.

Quick, easy and delicious. An ideal one pan meal for a week night.

Soy-marinated sirloin stir-fried with ginger, snow peas, baby corn, and enoki mushrooms, served on a crispy ring of puffed cellophane noodles. A stunning Chinese beef platter with serious crunch.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Winter squash casserole layered with bechamel white sauce, grated cheese, and crushed peanuts. A vegetarian baked casserole with a crunchy peanut topping.

Millionaire Chicken: Chinese cold chicken salad with Shantung cabbage, tossed in a spicy hot-oil dressing of Sichuan peppercorns, hoisin, and honey. Make-ahead friendly.

Pork and shrimp pad Thai tossed in a tangy fish sauce and rice vinegar glaze, then finished with crunchy toasted peanuts, mung bean sprouts, scallions and a wedge of fresh lime.

Spicy Sichuan-style pork with peanuts, a fast wok stir-fry of cubed pork tossed in a fiery soy, rice wine, and chili sauce with toasted peanuts and dried chilies. Big heat, deep crunch, restaurant flavor at home.