Type what you have

Ingredients

• ✓ peanut oil
• rice vinegar
• red wine vinegar
• soy sauce
• sugar
• mustard
• sesame oil
• asparagus
• sesame seed

Instructions

1. 1 Whisk rice vinegar, red wine vinegar, soy sauce, sugar, and Dijon together in a small bowl until well combined; drizzle in peanut oil and sesame oil, while whisking vigorously, until emulsified. Set vinaigrette aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook asparagus in boiling water until just tender but mostly firm, 3 to 5 minutes. Drain and rinse under cold water to stop the cooking process.
3. 3 Place asparagus in a large bowl; drizzle with vinaigrette and toss until evenly coated. Sprinkle with sesame seeds.

By Seattle Dad

Ingredients

• ✓ peanut oil
• peanut
• white sugar
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
2. 2 Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
3. 3 Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

By judy2304

Ingredients

• ✓ peanut oil
• beet
• garlic
• olive oil
• baby bok choy
• butter
• feta cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place beets, 1 clove chopped garlic, and olive oil on a piece of heavy-duty aluminum foil; wrap foil around beets and garlic into a sealed packet.
3. 3 Roast in the preheated oven until beets are easily pierced with a fork, 40 to 60 minutes. Cool until beets can be handled; rub with a paper towel to remove skins. Cut into 1/2-inch cubes; set aside.
4. 4 Heat peanut oil and butter in a heavy skillet over medium-high heat. Add bok choy and remaning 3 cloves chopped garlic; cook and stir until bok choy is slightly softened but still crunchy, about 5 minutes. Off heat, stir in beets and feta; serve warm.

By snarkitty

Ingredients

• ✓ peanut oil
• red cabbage
• ramen noodle
• red bell pepper
• green onion
• almond
• sunflower seed
• sesame seed
• white sugar
• olive oil
• red wine vinegar
• black pepper

Instructions

1. 1 Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

By Lo

Ingredients

• ✓ peanut oil
• rice wine vinegar
• lemon juice
• honey
• soy sauce
• garlic powder
• black pepper
• mustard
• salt
• worcestershire sauce
• water
• sesame oil
• curly kale
• peanut
• parmesan cheese
• peanut
• cilantro
• mint

Instructions

1. 1 Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
2. 2 Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.

By lrlake

Ingredients

• ✓ peanut oil
• water
• ramen noodle
• rice vinegar
• soy sauce
• white sugar
• chicken breast
• green onion

Instructions

1. 1 Bring 2 cups water in a saucepan to a boil; add noodles. Cook, stirring occasionally, for 3 minutes. Drain.
2. 2 Whisk peanut oil, rice wine vinegar, soy sauce, and sugar together in a large bowl. Add noodles, chicken, and green onions; toss to coat. Chill before serving, at least 15 minutes.

By Karen

Ingredients

• ✓ peanut oil
• soy sauce
• sukiyaki sauce
• water
• ginger root
• garlic
• beef sirloin steak
• red leaf lettuce
• onion
• radish
• cucumber
• tomato
• jicama
• egg

Instructions

1. 1 Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
2. 2 Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
3. 3 Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
4. 4 Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

By tj_clark

Ingredients

• ✓ peanut oil
• chicken breast
• curry powder
• croissant
• chutney
• mayonnaise
• lettuce
• tomato
• red onion
• salt
• pepper

Instructions

1. 1 In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
2. 2 Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.

By COOKINCOWGIRLS

Ingredients

• ✓ peanut oil
• peanut butter
• black tea
• ginger
• garlic
• jalapeno pepper
• salt
• white sugar
• soy sauce
• rice vinegar
• sesame oil
• egg noodle
• cucumber
• cilantro

Instructions

1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad

Ingredients

• ✓ peanut oil
• cilantro
• white sugar
• pineapple
• lime
• soy sauce
• fish sauce
• basil
• red bell pepper
• shrimp
• lemongrass
• ginger root
• thai chile pepper
• shallot
• garlic
• salt
• water
• coconut milk
• ginger root
• butter
• jasmine rice

Instructions

1. 1 Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
2. 2 Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
3. 3 Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

By Tastyeatsathome

Ingredients

• ✓ peanut oil
• chicken breast
• lettuce
• green onion
• celery
• chinese noodle
• walnut
• sesame seed
• rice vinegar
• white sugar
• salt

Instructions

1. 1 Prepare salad: Combine chicken, lettuce, green onion, celery, noodles, nuts, and sesame seeds in a large salad bowl. Mix all together. Set aside.
2. 2 Make dressing: Put vinegar in a small bowl. Dissolve sugar and salt in vinegar before adding oil. Shake, or beat, well.
3. 3 Add dressing to salad, toss to coat, and serve.

By Ann Black

Ingredients

• ✓ peanut oil
• broccoli
• carrot
• water
• cornstarch
• chicken bouillon granules
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
2. 2 Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
3. 3 Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
4. 4 Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

By Chelsea

Ingredients

• ✓ peanut oil
• egg white
• rice vinegar
• cornstarch
• salt
• chicken breast
• water

Instructions

1. 1 Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
3. 3 Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
4. 4 Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

By VICTORIA

Ingredients

• ✓ peanut oil
• cooking wine
• salt
• chicken
• cornstarch
• garlic
• ginger root
• green onion
• green chili
• chili
• szechuan peppercorn
• soy sauce
• cooking wine
• white sugar
• salt

Instructions

1. 1 Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
2. 2 Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
3. 3 Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.

By Bald Guy

Ingredients

• ✓ peanut oil
• green onion
• egg
• bean sprout
• soy sauce
• mushroom
• cornstarch
• chicken broth
• beef broth

Instructions

1. 1 Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
2. 2 Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
3. 3 Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

By dakota kelly

Ingredients

• ✓ peanut oil
• cornstarch
• white wine
• green onion
• scallop
• clam juice
• salt
• cayenne pepper
• ginger
• water chestnut

Instructions

1. 1 In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
2. 2 In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
3. 3 Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
4. 4 Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
5. 5 Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

By CHRISTYJ

Ingredients

• ✓ peanut oil
• ✓ peanut oil
• golden syrup
• cake flour
• baking soda
• salt
• adzuki bean
• water
• white sugar
• wheat starch
• all-purpose flour
• egg yolk

Instructions

1. 1 Stir the golden syrup together with 3 tablespoons of peanut oil in a small saucepan over low heat until the mixture becomes very warm, and the syrup is easy to stir, about 3 minutes. Meanwhile, whisk together the cake flour, baking soda, and salt in a mixing bowl. Stir in the golden syrup until a smooth dough forms. Wrap well with plastic wrap; refrigerate at least 4 hours.
2. 2 Meanwhile, combine the adzuki beans and water in a large saucepan over high heat. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender, about 1 hour. Drain and allow to cool for 10 minutes. Puree the beans in a blender or food processor.
3. 3 Heat 1/4 cup of peanut oil over medium heat in the saucepan the beans were boiled in. Stir in the pureed beans along with the white sugar. Cook and stir until the bean paste clings to the stirring spoon, 10 to 20 minutes. Stir in the wheat starch. Scrape into a mixing bowl. Chill in the refrigerator until cold.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Divide the dough and the filling each into 8 equal portions and roll into balls. Press the dough balls between your palms to form circles large enough to envelop a filling ball. Place a ball of the filling onto the center of each pastry circle, wrap the pastry around the filling, and pinch the edges together. Roll the mooncakes in the all-purpose flour to coat; shake off excess. Place the mooncakes seam-side-down onto the prepared baking sheet and press to flatten slightly.
6. 6 Mist lightly with water. Bake in the preheated oven for 8 minutes. Remove the mooncakes from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
7. 7 Brush with the beaten egg yolk, applying more of the yolk to to tops than to the sides. Return to the oven and bake until golden brown, about 15 minutes more. Cool completely before serving.

By hearty_cook

Ingredients

• ✓ peanut oil
• soy sauce
• hoisin sauce
• sesame oil
• sugar
• garlic
• red pepper flake
• beef flank steak
• green onion

Instructions

1. 1 Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a large bowl. Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Cook and stir green onions in hot oil for 5 to 10 seconds. Remove beef from marinade and add to green onions in the wok; discard marinade. Cook and stir until beef is no longer pink and begins to brown, about 5 minutes.

By Ang

Ingredients

• ✓ peanut oil
• szechuan peppercorn
• garlic
• ginger powder
• red wine vinegar
• soy sauce
• green onion
• hoisin sauce
• sesame oil
• green bean
• sesame seed

Instructions

1. 1 Cook and stir peppercorns in a dry skillet over medium heat until aromatic, 2 to 3 minutes. Grind peppercorns using a mortar and pestle.
2. 2 Heat peanut oil in a small skillet over medium heat; add garlic and cook until lightly browned, about 1 minute. Mix ground peppercorns and ginger into garlic.
3. 3 Mix red wine vinegar, soy sauce, green onion, hoisin sauce, and sesame oil into garlic mixture; cook and stir until sauce is heated through, 2 to 4 minutes.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, about 5 minutes.
5. 5 Toss green beans and sauce together in a bowl; top with sesame seeds.

By Jordan VanDijk

Ingredients

• ✓ peanut oil
• ✓ peanut oil
• bamboo shoot
• garlic
• red chile pepper
• red pepper flakes
• ground pork
• rice wine
• salt
• rice vinegar
• soy sauce
• chicken broth
• green onion
• sesame oil

Instructions

1. 1 Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
2. 2 Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
3. 3 Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

By rachel

Ingredients

• ✓ peanut oil
• halibut
• sea salt
• kosher salt
• ginger
• green onion
• soy sauce
• soy sauce
• sesame oil
• cilantro

Instructions

1. 1 Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2. 2 Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. 3 Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4. 4 Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

By lenochka

Ingredients

• ✓ peanut oil
• broccoli floret
• water
• garlic
• chicken broth
• soy sauce
• oyster sauce
• ginger root
• shrimp
• water chestnut
• cornstarch

Instructions

1. 1 Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
2. 2 Heat peanut oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Reduce heat to low. Add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic; bring to a boil. Add shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes.
3. 3 Toss steamed broccoli and water chestnuts with shrimp mixture to coat with sauce. Stir cornstarch into mixture, 1 tablespoon at a time, until sauce thickens, about 5 minutes.

By AkronJoya

Ingredients

• ✓ peanut oil
• spaghetti
• sesame oil
• garlic
• ginger root
• mixed vegetable
• flank steak
• soy sauce
• brown sugar
• oyster sauce
• asian chile paste
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
2. 2 Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
3. 3 Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

By Rachel Swiger-Imhoff

Ingredients

• ✓ peanut oil
• lobster
• garlic
• ground pork
• ginger root
• chicken broth
• cooking sherry
• soy sauce
• cornstarch
• brown sugar
• green onion
• egg

Instructions

1. 1 Rinse lobsters; hold bellies up. Stick a long skewer into small openings at bottom of the tails to drain any urine in the bodies. Crack the tails off; chop tails into small pieces and place in a bowl. Crack the claws in half; add to tails. Cut the body up (if you know how to eat a lobster); add to tails and claws.
2. 2 Heat ½ peanut oil in a deep heavy skillet over medium heat. Add crushed garlic; cook about 1 minute. Add lobster; cook until cooked through, 4 to 5 minutes. Transfer lobster and garlic to a plate; keep warm.
3. 3 Heat remaining ½ oil in the skillet. Add pork and minced ginger; cook until pork is no longer pink. Add chicken broth; bring to a boil, stirring constantly. Whisk sherry, soy sauce, cornstarch, and brown sugar together in a small bowl until well blended; stir into skillet. Cook until thick and becomes somewhat clear, 1 to 2 minutes.
4. 4 Stir in green onions; remove from heat. Drizzle in beaten eggs; stir until eggs are in little pieces. Return lobster to the skillet; cook over low heat to blend the flavors, about 3 minutes. Transfer to a serving dish; let stand, covered, before serving, about 3 minutes. Serve with steamed rice.

By ALISON419

Ingredients

• ✓ peanut oil
• chicken thigh
• garlic
• soy sauce
• ginger
• five-spice powder
• white pepper
• salt
• rice vinegar
• cayenne pepper
• egg
• tempura batter mix
• thai basil
• green onion

Instructions

1. 1 Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3 Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
4. 4 Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
5. 5 Transfer chicken to a platter and garnish with basil leaves and green onions.

By brandon

Ingredients

• ✓ peanut oil
• ✓ peanut oil
• sesame seed
• green onion
• orange zest
• garlic
• onion
• red chili
• banana ketchup
• sesame oil
• soy sauce
• sugar
• rice wine
• rice vinegar
• chicken thigh
• cornstarch
• sesame oil
• egg

Instructions

1. 1 Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
3. 3 Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

By CRAIG

Ingredients

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

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 oil
• beef top sirloin
• soy sauce
• cornstarch
• sesame oil
• baking soda
• soy sauce
• orange juice concentrate
• rice vinegar
• sesame oil
• brown sugar
• cornstarch
• garlic
• ginger root
• orange zest
• red pepper flakes

Instructions

1. 1 Combine beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate, 1 to 3 hours.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until garlic begins to brown, 20 to 30 seconds. Add beef; cook and stir until beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into beef, and cook until sauce has thickened and turned clear, about 30 seconds.

By Dianemwj

Ingredients

• ✓ peanut oil
• green onion
• garlic
• pineapple
• cayenne pepper
• green bell pepper
• potato starch
• egg
• red food coloring
• potato starch
• salt
• white sugar
• ketchup
• white vinegar
• water
• pork loin
• black pepper
• sesame oil
• potato starch
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

Ingredients

• ✓ peanut oil
• russet potato
• sea salt

Instructions

1. 1 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3. 3 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!

By Bren