Type what you have

Ingredients

• ✓ peanut
• cabbage
• daikon radish
• queso blanco
• orange
• shallot
• lime
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine cabbage, radishes, queso blanco, peanuts, oranges, and shallot in a bowl. Drizzle with lime juice and olive oil. Add salt and pepper. Toss to combine.

By MiniMacIII

Ingredients

• ✓ peanut
• vegetable oil
• onion
• red onion
• garlic
• green bell pepper
• tomato
• water
• onion salt
• garlic salt
• cayenne pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Saute white and red onion, garlic, bell pepper and peanuts for 2 to 3 minutes. Stir in tomatoes, water, onion salt, garlic salt and cayenne pepper; bring to a boil. Reduce heat to low and simmer at least 30 minutes; simmering for 1 1/2 hours is optimal.

By Krista B

Ingredients

• ✓ peanut
• water
• brown rice
• peanut oil
• yellow onion
• green bell pepper
• garlic
• red pepper flakes
• green onion
• soy sauce
• pea
• sesame oil

Instructions

1. 1 Bring water to a boil in a saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Set aside.
2. 2 Heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic, and red pepper flakes. Cook, stirring occasionally, for 3 minutes.
3. 3 Increase heat to medium-high. Stir in cooked rice, green onions, and soy sauce; cook and stir for 1 minute.
4. 4 Add peas and cook for 1 minute more.
5. 5 Remove from heat. Stir in sesame oil and garnish with peanuts.

By dakota kelly

Ingredients

• ✓ peanut
• rice noodle
• freeze-dried vegetable
• powdered peanut butter
• chicken bouillon
• cilantro
• chia seed
• salt
• garlic powder
• ginger
• garlic powder
• black pepper
• cayenne pepper
• water

Instructions

1. 1 Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal.
2. 2 Reconstitute rice noodle mixture by pouring in 1 cup boiling water; mix well. Let sit until noodles and vegetables are tender, about 10 minutes.

By ttkat

Ingredients

• ✓ peanut
• ground chicken
• cilantro
• bread crumb
• onion
• garlic
• salt
• black pepper
• vegetable oil
• peanut butter
• sesame oil
• sugar
• soy sauce
• toothpick

Instructions

1. 1 Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
2. 2 Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
3. 3 Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
4. 4 Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.

By Kemberli Paes

Ingredients

• ✓ peanut
• brown sugar
• rice vinegar
• fish sauce
• garlic
• ginger
• hot pepper sauce
• soy sauce
• chicken thigh
• vegetable oil
• jalapeno pepper
• mild red chili
• bell pepper
• green onion
• cilantro
• white rice

Instructions

1. 1 Whisk brown sugar, vinegar, fish sauce, garlic, ginger, hot sauce, and soy sauce together in a large bowl.
2. 2 Place chicken in a separate bowl. Add ¼ cup brown sugar sauce; toss until chicken well coated. Set aside for 15 minutes.
3. 3 Heat vegetable oil in a heavy skillet over high heat until oil starts to smoke. Add chicken in a single layer; cook and stir until chicken starts to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in jalapeños and red peppers, peanuts, and ½ cup green onions; cook and stir, 1 minute. Add remaining brown sugar sauce; simmer until heated through, 1 to 2 minutes.
4. 4 Off heat, stir in cilantro. Serve over hot cooked rice; top with chopped green onions.

By John Mitzewich

Ingredients

• ✓ peanut
• turkey
• mayonnaise
• mayonnaise
• dijon mustard
• red wine vinegar
• romaine lettuce
• salad greens
• celery
• red onion
• red grape
• olive oil
• red wine vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
2. 2 Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
3. 3 Make a depression in the center of the lettuce mixture in the serving bowl. Mound the turkey mixture in the center and sprinkle with peanuts.

By Sher B Garfield

Ingredients

• ✓ peanut
• sesame oil
• white vinegar
• rice vinegar
• soy sauce
• water
• peanut butter
• honey
• agave nectar
• lime wedge
• sea salt
• yellow bell pepper
• red bell pepper
• carrot
• avocado
• mango
• lettuce mix
• green
• herb
• top sirloin steak

Instructions

1. 1 Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
2. 2 Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
3. 3 Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

By Beef It's What's for Dinner

Ingredients

• ✓ peanut
• sriracha sauce
• fish sauce
• mirin
• sesame dressing
• cilantro
• red bell pepper
• cucumber
• carrot
• red leaf lettuce
• scallion
• shrimp
• rice vermicelli noodles
• vegetable oil
• pork chop
• garlic
• brown sugar
• sriracha sauce
• fish sauce
• soy sauce
• mirin

Instructions

1. 1 Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
3. 3 Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
4. 4 Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
5. 5 Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
6. 6 Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

By K Hillbilly

Ingredients

• ✓ peanut
• cilantro
• lime
• rice
• poblano pepper
• red bell pepper
• zucchini
• brown sugar
• ketchup
• peanut butter
• chicken broth
• ginger
• garlic
• yellow onion
• vegetable oil
• chicken thigh
• cayenne pepper
• paprika
• turmeric
• cumin
• coriander
• kosher salt

Instructions

1. 1 Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
2. 2 Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
3. 3 Heat oil in a heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. Transfer to a bowl. Repeat to brown remaining chicken.
4. 4 Reduce the heat to medium, add onion to the chicken drippings, and sauté for 1 to 2 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add remaining spice blend; cook and stir for 1 minute. Pour in chicken broth; add browned chicken plus accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.
5. 5 Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano pepper, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and vegetables are fork-tender, 30 to 40 minutes. Remove from the heat.
6. 6 Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.

By John Mitzewich

Ingredients

• ✓ peanut
• green bean
• peanut butter
• brown sugar
• soy sauce
• miso paste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the green beans and cook uncovered until tender, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and cut into 2-inch pieces.
2. 2 While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl. Once the green beans have been cut, stir into the peanut sauce and serve.

By ---

Ingredients

• ✓ peanut
• raisin
• honey
• mustard
• maple syrup
• butter
• brown sugar
• chicken

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium saucepan over low heat combine the raisins, peanuts, honey, mustard, syrup and butter; stir all together until a medium thick glaze has formed, then leave on burner to cook slowly. Stir occasionally to keep from burning.
3. 3 Bake hen at 375 degrees F (190 degrees C) for about 1 hour or until bird is cooked through and juices run clear. Baste hen thoroughly with prepared glaze every 10 to 15 minutes while baking; when hen is cooked through and ready to serve, garnish with orange zest.

By RECIPELADY

Ingredients

• ✓ peanut
• all-purpose flour
• white sugar
• baking powder
• salt
• pale ale
• lager beer
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin tin.
2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Pour in the beer and stir until evenly moistened. The dough will be slightly sticky. Stir in peanuts. Fill muffin cups 3/4 full with the batter and spoon about 1/2 teaspoon of butter over the top of each one.
3. 3 Bake for 25 minutes in the preheated oven, or until browned and firm. Cool in the pan for about 5 minutes before removing and cooling on a wire rack.

By ColleenMick

Ingredients

• ✓ peanut
• chicken
• olive oil
• curry powder
• chutney
• red bell pepper
• lime
• green onion

Instructions

1. 1 Rinse chicken and pat dry. In a large skillet heat oil until almost hot. Add chicken, skin side down. Brown chicken until lightly browned on both sides. Add curry powder, chutney and red bell pepper. Simmer 30 minutes over medium low heat. Top chicken with lime wedges, chopped scallions and peanuts. Serve immediately.

By Velva Knapp

Ingredients

• ✓ peanut
• acorn squash
• water
• maple tea
• turkey sausage
• vanilla extract
• cranberry
• raisin
• brown sugar

Instructions

1. 1 Place acorn squash, water, and tea bag together in a slow cooker.
2. 2 Cook in the slow cooker set to High until tender, about 1 hour. Remove squash flesh from skin and return flesh to slow cooker; discard skin and tea bag.
3. 3 Stir sausage, peanuts, and vanilla into squash mixture.
4. 4 Cook in the slow cooker set to High for 4 hours. Stir cranberries, raisins, and brown sugar into squash mixture until well combined.

By XCVIII

Ingredients

• ✓ peanut
• peanut butter
• ginger
• chili oil
• apricot preserves
• balsamic vinegar
• garlic
• soy sauce
• sesame oil
• chili powder
• red pepper
• ramen noodle

Instructions

1. 1 Combine peanut butter, ginger paste, chili oil, apricot preserves, balsamic vinegar, garlic, soy sauce, sesame oil, chili powder, and crushed red pepper in a bowl; stir until sauce is smooth.
2. 2 Bring water to a boil in a saucepan over medium-high heat. Add ramen noodles and cook, stirring occasionally, until noodles are cooked, about 3 minutes. Discard flavor package.
3. 3 Drain noodles, pour into sauce, and combine. Top with chopped peanuts and enjoy.

By Chef Mo

Ingredients

• ✓ peanut
• cayenne pepper
• paprika
• salt
• ginger
• garlic powder
• onion powder
• beef tri-tip steak
• red bell pepper
• onion
• mushroom

Instructions

1. 1 Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
2. 2 Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
5. 5 Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.

By Slappo

Ingredients

• ✓ peanut
• cumin
• sage
• chicken bouillon granules
• peanut butter
• tomato
• spinach
• carrot
• lentil
• water
• chicken breast
• chile oil
• rice vinegar
• red pepper flake
• tahini
• oyster sauce
• soy bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
2. 2 Bake in the preheated oven until slightly browned, about 20 minutes.
3. 3 Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
4. 4 Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
5. 5 Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

By Amergin

Ingredients

• ✓ peanut
• vegetable oil
• green bell pepper
• red bell pepper
• sweet onion
• chicken breast
• jerk seasoning
• plum sauce
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir bell pepper and onion in hot oil until slightly tender, 5 to 7 minutes; transfer onto a plate and set aside.
2. 2 Add chicken to the same skillet and season with jerk seasoning; cook and stir until chicken is cooked through and no longer pink inside.
3. 3 Return bell peppers and onions to the skillet and pour in plum sauce; toss to combine. Cook until peppers and onions are heated through, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.

By Clifford Randall Lyde

Ingredients

• ✓ peanut
• ground beef
• bread crumb
• lemongrass
• basil
• shallot
• red chili pepper
• salt
• pepper
• lime

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
3. 3 Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

By Maryellen

Ingredients

• ✓ peanut
• peanut butter
• soy sauce
• black vinegar
• white sugar
• sesame oil
• udon noodle
• shrimp
• broccoli

Instructions

1. 1 Mix together peanut butter, soy sauce, black vinegar, sugar, and sesame oil in a small bowl until sauce is well combined. Set aside.
2. 2 Bring a large pot of water to a boil. Stir in udon noodles and cook for 5 minutes. Add shrimp to the pot of boiling noodles and cook until shrimp are pink and opaque, about 3 minutes. Turn the heat off and leave the pot on the burner. Stir in broccoli; cover and let sit for 2 to 3 minutes.
3. 3 Drain noodle mixture and transfer to a large serving bowl. Pour sauce on top; stir to coat evenly. Garnish with peanuts to serve.

By w

Ingredients

• ✓ peanut
• beef top sirloin steak
• sugar snap pea
• broccoli floret
• bell pepper
• carrot
• garlic
• stir-fry sauce
• red pepper
• rice

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Ingredients

• ✓ peanut
• bison skirt steak
• bison ribeye steak
• soy sauce
• beef broth
• water
• vermicelli rice noodle
• angel hair pasta
• peanut sauce
• broccoli floret
• carrot
• green onion
• cilantro
• chili sauce
• soy sauce

Instructions

1. 1 Preheat broiler. Place bison skirt steak on the unheated rack of a broiler pan. Brush both sides of bison skirt steak with the 2 tablespoons soy sauce. Broil 4 to 5 inches from the heat for 5 to 6 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Cover with foil and let stand for 10 minutes.
2. 2 Meanwhile, bring broth and water to boiling over medium-high heat in a large saucepan. Add vermicelli noodles and cook, uncovered, for 3 minutes or until noodles are tender. Use kitchen scissors to snip the noodle strands into smaller pieces. Stir in peanut sauce, broccoli, and carrots. Remove from heat. Cover and let stand for 10 minutes.
3. 3 Thinly slice bison skirt steak against the grain into bite-size pieces. Divide noodle mixture among 4 bowls. Top with bison skirt steak pieces. Sprinkle with peanuts and green onions or cilantro. If desired, serve with Asian chili sauce and additional soy sauce.

By The Bison Council

Ingredients

• ✓ peanut
• rice vinegar
• pineapple
• egg
• carrot
• pea
• kosher salt
• cauliflower rice
• ginger
• garlic
• scallion
• vegetable oil
• cornstarch
• sesame oil
• brown sugar
• soy sauce
• chicken breast

Instructions

1. 1 Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
2. 2 Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.
3. 3 Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.
4. 4 Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.
5. 5 Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

By Julie Hubert

Ingredients

• ✓ peanut
• cellophane noodle
• romaine lettuce
• cucumber
• carrot
• mung bean sprout
• cilantro
• mint leaves
• green onion
• soy sauce
• wasabi paste

Instructions

1. 1 Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
2. 2 Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
3. 3 Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

By LEXY821

Ingredients

• ✓ peanut
• orange zest
• onion
• green bell pepper
• green onion
• chicken breast
• peanut oil
• water
• cornstarch
• sugar
• cider vinegar
• soy sauce
• sherry
• orange juice
• chile paste
• ginger root
• garlic

Instructions

1. 1 In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
2. 2 Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
3. 3 Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.

By Marie-Lyne

Ingredients

• ✓ peanut
• spaghetti
• canola oil
• sesame oil
• honey
• soy sauce
• salt
• red pepper flakes
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a bowl.
2. 2 Combine canola oil, sesame oil, honey, soy sauce, salt, and pepper flakes in a microwave-safe bowl; mix to combine. Microwave on high powder for 30 seconds. Remove from the microwave and mix in peanuts and green onions. Pour over noodles and toss to coat.

By SuthernScott

Ingredients

• ✓ peanut
• soy sauce
• rice vinegar
• sesame oil
• sambal oelek
• sherry
• garlic
• broccoli
• green onion

Instructions

1. 1 Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
3. 3 Divide broccoli between serving plates and garnish with peanuts and green onions.

By Soup Loving Nicole

Ingredients

• ✓ peanut
• ✓ peanut
• short-grain white rice
• vegetable broth
• corn
• ginger
• salt
• white pepper
• spring onion
• sesame oil
• sesame seed
• chili crisp sauce

Instructions

1. 1 Rinse rice under cool running water until the water runs clear. Place rice in a multi-functional pressure cooker (such as Instant Pot®) and add 6 cups of vegetable broth.
2. 2 Cut corn kernels off the cob and break cob into 3 pieces. Place kernels, cob pieces, and ginger in the pot with rice and broth. Close and lock the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Check consistency of congee. If you want a thinner congee, add the remaining 1 cup broth, 1 tablespoon at a time, until the desired thinness is reached. Remove corn cob pieces and season with salt and white pepper; stir well.
4. 4 Divide congee into 6 bowls. Top with even amounts of sliced spring onions, whole peanuts, crushed peanuts, sesame oil, sesame seeds, and chili crisp.

By Buckwheat Queen

Ingredients

• ✓ peanut
• zucchini
• olive oil
• green onion
• garlic
• soy sauce
• brown sugar
• red pepper flakes
• red bell pepper

Instructions

1. 1 Heat a skillet over medium-high heat. Saute zucchini noodles in the hot pan for 3 to 4 minutes. Transfer to a metal colander and let drain in the sink.
2. 2 Heat olive oil in the same pan over medium-low heat. Saute green onions and garlic in the hot oil, 2 to 3 minutes. Add soy sauce, brown sugar, and red pepper flakes. Let simmer until sauce is reduced and thick, about 5 minutes. Turn off heat.
3. 3 Squeeze moisture out of zoodles in the colander. Toss into sticky sauce to coat. Serve topped with chopped peanuts and bell pepper.

By Mimi