Best 2 Asian Peanut Vinaigrette Recipes
Craving a flavorful and versatile dressing that adds an Asian touch to your dishes? Look no further than our Asian Peanut Vinaigrette! This delightful dressing is brimming with bold and harmonious flavors that are sure to tantalize your taste buds. It's made with a delectable blend of creamy peanut butter, tangy rice vinegar, savory soy sauce, a touch of honey for sweetness, and a hint of garlic and ginger for a touch of umami. This versatile dressing pairs wonderfully with a wide range of dishes, including salads, spring rolls, grilled meats, and even as a marinade for tofu or tempeh. It's gluten-free, vegan-friendly, and can be made in just 5 minutes – perfect for busy weeknights or quick lunches. Discover the culinary magic of Asian Peanut Vinaigrette and elevate your meals to new heights!
Here are our top 2 tried and tested recipes!
ASIAN PEANUT VINAIGRETTE
A nice light Asian inspired salad dressing or dipping sauce that goes well on a salad or as accompanining sauce for entrees and apps. You can adjust the heat according to your personal tastes. Start small with the pepper, and work your way up if you are not sure. You can interchange the lemon juice with lime or orange, depending on your taste and what you have on hand. As far as the fish sauce goes, its one of those things that on its own, not so good, but add it to something, and it really brings up the flavor. Enjoy.
Provided by chefschwantz
Categories Salad Dressings
Time 10m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the wet and dry ingredients in a mixing bowl.
- Wisk together until thoroughly mixed.
- Use immedately or refrigerate for up to 7 days.
SOUTHEAST ASIAN-STYLE STUFFED POBLANO PEPPERS WITH LIME PEANUT VINAIGRETTE
Provided by Tom Pizzica
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly.
- Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch. Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel.
- Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil. Add the shallots and ginger and cook until they develop a nice deep brown. Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly. Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool.
- Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends. Cut the pepper right at that point. It should be about half way down the pepper. Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers. Remove the seed pods and stems from the pepper tops and dice up the flesh.
- In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.
- Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers.
Tips:
- Use high-quality ingredients for the best flavor. Look for新鮮花生醬、醬油, and sesame oil.
- Adjust the amount of chili garlic sauce to taste. If you like it spicy, add more; if not, use less.
- Feel free to add other ingredients to your vinaigrette, such as chopped green onions, cilantro, or ginger.
- This vinaigrette is best used fresh, but it can be stored in the refrigerator for up to 2 weeks.
- When storing the vinaigrette, be sure to keep it in a tightly sealed container.
Conclusion:
Asian Peanut Vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It is easy to make and can be customized to your own taste. Whether you are using it on a salad, as a marinade, or as a dipping sauce, this vinaigrette is sure to add flavor and excitement to your meal. So next time you are looking for a new and exciting dressing, give Asian Peanut Vinaigrette a try. You won't be disappointed!
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