725 peanut oil recipes

Steamed char siu bao (BBQ pork buns) with a savory-sweet filling of roast pork, oyster sauce, and soy in fluffy steamed dough. A dim sum classic made at home.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

Chinese five-spice pork satay with homemade coconut peanut sauce. Marinate overnight in sesame oil and Shaoxing wine, grill to charred edges. Authentic Asian street food for BBQ.

Apple cheddar wontons deep fried until golden and coated in cinnamon brown sugar. Sharp cheddar melts into sweet apple inside a crispy wonton shell for an addictive snack.

Mango habanero hot sauce with eight ripe mangos, champagne vinegar, and carrots simmered into a smooth, fruity heat. Works with orange or green habaneros.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!

Looking to impress family or friends? Try this dish that is simple yet delicious.

Sichuan-style cucumber stir-fry with pork, chili bean sauce, and numbing peppercorns. A fiery, crunchy 30-minute wok dish that turns humble cucumbers into a bold weeknight star.

Gingered Tomato Broth with Pappadam Noodles recipe

Pork chile verde: tender pork simmered in a tangy blended sauce of tomatillos, jalapeño and green chiles with cumin. A comforting Mexican green chili for rice or tortillas.

General Tso's chicken with orange zest, Sichuan peppercorns, and dried red chiles in a dark soy and rice wine stir-fry. A lighter, more authentic take without deep-frying or heavy batter.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Chinese five-spice chicken wings marinated in soy, sherry, and ginger, coated in water chestnut flour and deep-fried until golden and crispy. A crunchy, aromatic appetizer or party snack.

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.