peanut oil

  • Eggplant Yum Yum

    Eggplant Yum Yum

    Eggplant Yum Yum


    (Serves 4)

    3 Japanese or Chinese Eggplant (Long and thin variety)
    2-3 tblsp Peanut Oil or Vegetable Oil
    4 tblsp Rice Wine Vinegar
    1½ tblsp Soy Sauce
    1 tsp Sesame Oil
    1 tblsp Sugar
    1 tsp Corn Starch
    1 tsp Red Pepper Flakes

    1 dozen basil leaves, fresh & whole (optional)

    NOTES: Imagine the possibilities; vegetable medley yum yum! I also like to toss in whole basil leave at the sauce tightening stage!

    Mix the rice wine vinegar, soy sauce, sesame oil, sugar, corn starch and red pepper flakes together well then set aside.

    Cut the ends off the eggplants and discard. Split the eggplants in half length-wise and then cut 1¼ inch segments.

    Heat up a large skillet with the 3 tblsp Peanut Oil on medium heat. Once hot add the eggplant and toss immediately until you've given the eggplant alight coat of oil, now fry and every 3 or 4 minutes turn the eggplants. After 12-15 minutes they should be cooked but not mushy.

    Add the sauce on top of the eggplant and toss around for a minute, the sauce will tighten up and now its done!

    Add on top of your favorite cooked rice, yum yum!

  • Peanut Sauce

    Peanut Sauce
    Peanut Sauce
    (Make @ 4 cups)

    2 cups peanut butter
    2 cloves finely minced garlic
    ¼ cup white wine vinegar
    ¼ cup lime juice
    ½ cup soy sauce
    ¼ cup sesame oil
    3 tblsp sugar
    1/8th tsp curry powder
    1/8 cup peanut oil
    ¾ tsp cayenne pepper
    8 tblsp coconut milk

    NOTES: I like to use chunky peanut butter, but most recipes use regular peanut butter.
     

    Using a food processor or blender combine all ingredients and puree. Taste and adjust consistency if necessary. If it's too thick add some more coconut milk, if it's too thin add a little more peanut butter.

    Delicious over chicken skewers and on thin pasta served at room temperature with green onions. Yum!

  • Sesame Orange Dressing

    Sesame Orange Dressing
    Sesame Orange Dressing
    (Coats 2-3 heads of Iceburg lettuce)

    ¼ cup orange juice
    ¼ cup rice wine vinegar
    1½ tablespoons light soy sauce
    ¼ teaspoon dry mustard
    1 teaspoon sugar
    2 tablespoons peanut oil
    1½ teaspoons sesame oil
    1 teaspoon toasted sesame seeds


    NOTES: White wine vinegar or cider vinegar can be substituted for the rice wine vinegar. You can also use fresh mustard in place of powdered mustard.
     

    Whisk together the first 5 ingredients. Then in a slow, small stream, while whisking, add the peanut oil then the sesame oil. Toss in the toasted sesame seeds.

    Serve over Sesame Orange Chicken Salad.