Time 20m Yield 16 Number Of Ingredients 10 Steps:
Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture. Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.
Time 10m Yield about 1 cup Number Of Ingredients 6 Steps:
Whisk together the peanut butter, hoisin, soy sauce, sriracha, lime juice and garlic in a medium bowl. Whisk in 4 tablespoons water. The sauce should be a thick enough to coat the back of a spoon but still drip off lightly. Add another tablespoon or two of water if the sauce needs thinning.
Time 27m Yield 4 BIG wraps Number Of Ingredients 20 Steps:
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste. Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil. Slice cooked chicken on an angle. Toss with veggies and herbs. In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side. Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
Time 10m Yield 2 cups Number Of Ingredients 10 Steps:
Blend all ingredients in food processor, scraping sides occasionally.
Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.
Time 20m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 TBSP sesame oil and toss to coat. Set aside. Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry veggies, garlic and ginger. Saute until vegetables soften, about 4 minutes. Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes. Pour sauce over pasta and toss well. Transfer to platter and serve warm. Garnish with additional green onions, if desired. Yields 8 side dish servings or 4 main dish servings. **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish. As written, this recipe has some heat, but is still edible for my toddler son.
Time 13m Yield 4 cups (approx) Number Of Ingredients 10 Steps:
In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute). Add/stir in the remaining ingredients and bring to a simmer, stirring. Simmer the sauce until smooth, then cool to room temperature. NOTE If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency. This sauce is best served at room temperature.
Yield Makes about 2 cups Number Of Ingredients 10 Steps:
In a saucepan heat oil over moderate heat until hot but not smoking and cook scallions, garlic and ginger, stirring, until fragrant, about 1 minute. Stir in remaining ingredients and bring to a simmer, stirring. Simmer sauce, stirring, until smooth and cool to room temperature. Sauce may be made up to 3 days ahead and chilled, covered. If sauce is too thick after chilling, stir in 1 to 2 tablespoons hot water until sauce reaches desired consistency. Serve sauce with grilled poultry or meat, on noodles, or as a dressing for spinach salad.
