Type what you have

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
• 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
• soy sauce
• cornstarch
• garlic
• red pepper
• sirloin steak
• vegetable oil
• broccoli floret
• onion
• water chestnut
• chicken broth

Instructions

1. 1 Stir together soy sauce, cornstarch, garlic, and crushed red pepper in a non-metal bowl. Add steak and toss to coat. Cover the bowl and refrigerate for 20 minutes.
2. 2 Heat oil in a wok or large skillet over high heat. Stir-fry beef in hot oil until no longer pink, about 5 minutes. Add broccoli, onions, and water chestnuts; cook and stir for 2 minutes. Pour in broth and bring to a boil. Stir in peanuts; cook for 1 minute and serve hot.

By Allrecipes Member

Ingredients

• ✓ peanut
• egg noodle
• canola oil
• soy sauce
• sambal oelek
• sugar
• garlic
• ginger
• ground pork
• salt
• cucumber
• green onion
• cilantro
• lime juice

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
3. 3 Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly.
4. 4 Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
5. 5 Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently.
6. 6 Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.

By Cooking44

Ingredients

• ✓ peanut
• white wine
• soy sauce
• sesame oil
• cornstarch
• water
• chicken breast
• hot chile paste
• brown sugar
• white vinegar
• water chestnut
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.
3. 3 Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
4. 4 Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.
5. 5 Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
6. 6 Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.

By Arlena

Ingredients

• ✓ peanut
• chicken broth
• soy sauce
• hoisin sauce
• cornstarch
• ginger
• rice vinegar
• brown sugar
• white pepper
• red pepper flakes
• firm tofu
• canola oil
• green onion
• sesame seed

Instructions

1. 1 Whisk together broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes in a small bowl until well combined. Set sauce aside.
2. 2 Place remaining cornstarch in a large resealable plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
3. 3 Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn tofu pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels. Pour out any remaining oil in the wok.
4. 4 Add the white parts of green onions to the wok and cook until fragrant, about 1 minute. Pour in sauce. Allow to heat and thicken, about 2 minutes. Return tofu to the wok and toss to coat. Discard ginger. Garnish with the green parts of green onions, peanuts, and sesame seeds.

By Buckwheat Queen

Ingredients

• ✓ peanut
• vegetable broth
• maple syrup
• soy sauce
• cornstarch
• peanut oil
• shiitake mushroom
• fermented black bean
• green onion
• garlic
• ginger
• sichuan peppercorn
• chili bean paste
• silken tofu
• chile oil
• sesame oil

Instructions

1. 1 Mix vegetable broth, maple syrup, soy sauce, and cornstarch in a bowl.
2. 2 Heat peanut oil in a wok over medium-high heat. Add mushrooms, black beans, green onions, garlic, ginger, and Sichuan peppercorns. Saute until aromatic, about 1 minute. Add chili bean paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.
3. 3 Transfer cooked tofu to a serving dish; drizzle chile oil and sesame oil on top. Top with chopped peanuts.

By MyNutriCounter

Ingredients

• ✓ peanut
• sesame oil
• green onion
• sugar
• rice wine
• soy sauce
• green bell pepper
• red bell pepper
• sichuan peppercorn
• red chile pepper
• garlic
• vegetable oil
• cornstarch
• sesame oil
• rice wine
• soy sauce
• shrimp
• chicken breast

Instructions

1. 1 Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
2. 2 Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.
3. 3 Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.
4. 4 Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.

By JANHAR64

Ingredients

• ✓ peanut
• sesame seed
• scallion
• salt
• garlic
• ginger
• black pepper
• red chile pepper
• oil
• sesame seed
• cornstarch
• sugar
• balsamic vinegar
• soy sauce
• garlic chile paste
• chicken stock
• chicken thigh
• black pepper
• salt
• cornstarch
• soy sauce
• cooking sherry

Instructions

1. 1 Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
2. 2 Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
4. 4 Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

By Yoly

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
• 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
• 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
• 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
• ✓ 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

Ingredients

• ✓ peanut
• rice
• cornstarch
• water
• chicken bouillon granules
• honey
• soy sauce
• water
• chili powder
• ginger
• garlic
• green onion
• pork chop
• pea
• corn
• carrot
• cauliflower
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add cauliflower and stir-fry for 3 minutes. Add carrots and stir-fry for 2 minutes. Add corn and peas; cook until veggies are crisp-tender, 2 to 3 minutes. Remove all veggies to a bowl and keep warm.
2. 2 Add remaining 1 tablespoon oil to the skillet. Add pork and stir-fry for 2 minutes. Add green onions, garlic, ginger, and chili powder; fry until pork is no longer pink, 2 to 3 minutes. Remove from the skillet and keep warm.
3. 3 Add 1 cup water, soy sauce, honey, and bouillon to the skillet. Stir 2 tablespoons cold water and cornstarch together in a small bowl, then gradually add to the skillet, stirring constantly; bring to a boil. Cook and stir until thickened, about 2 minutes.
4. 4 Return vegetables and pork to the pan. Cook until heated through, 2 to 3 more minutes. Stir in peanuts.
5. 5 Serve over rice.

By Sammie

Ingredients

• ✓ peanut
• basmati rice
• water
• margarine
• onion
• ginger root
• carrot
• salt
• cayenne pepper
• cilantro

Instructions

1. 1 Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2. 2 While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

By Allrecipes Member