Acorn Squash Wadas in Garlicky Peanut Oil
Makes 18 dumplings (4-6 servings); Preparation time: 15 minutes Squash Dumplings: The "sauce" for these steamed dumplings is simply oil flavored with garlic and cilantro, a speciaty of Gujarat. Other winter quashes--butternut, banana, buttercup, [... more]
International Vegetarian Union |
Baked snapper with chilli, ginger and basil
Stuff the cavity of the snapper with the basil leaves and set aside. Heat the peanut oil in a large frypan over high heat until it begins to smoke. Place the snapper in the frypan, and quickly brown on both sides, about 1 minute total. Place the ... [... more]
All Recipes AU |
Stir-fried bok choy with garlic sauce
Heat the peanut oil in a large nonstick frying pan over moderately low heat. Add the garlic and ginger and cook for 1 minute or until slightly softened. Add the stock and 1/4 cup water, cover and cook for 7 minutes or until the garlic and ginger ... [... more]
All Recipes AU |
The Peanut Van's Recipes: Panang Gai (Dry Chicken Curry)
Our simple recipe for Panang Gai, a great dry chicken curry that's easy to prepare in a wok Heat the peanut oil in a wok until it's fairly hot, then stir-fry the chicken until it's well coloured and nearly cooked. Add the coconut milk, sugar, ... [... more]
Peanut Van |
The Peanut Van's Recipes: Continental Peanut Meatloaf
Our recipe for Continental Peanut Meatloaf, an easy-to-prepare dish that can be served cold or hot. Add 1 cup of breadcrumbs and all the remaining ingredients into the meat-egg mix (except the peanut oil) and blend together thoroughly When ... [... more]
Peanut Van |
Indonesian Satay Chicken
In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too ... [... more]
All Recipes AU |
Shredded Pork With Bean Sprouts
Finely sliced capsicum and spring onion for garnish, optional Combine pork, soy, egg white and 2 teaspoons of the corn flour for 20 minutes. Stir fry sprouts in a dry wok for approximately 1 minute. Remove and set aside. Heat peanut oil in wok ... [... more]
Australian Womens Weekly |
Thai pumpkin and prawn soup
Heat the peanut oil in a large saucepan and add the onion, garlic, ginger and curry paste. Stir-fry for a few minutes until very fragrant and add the pumpkin and lemongrass. Cook, stirring one minute to coat pumpkin with spices. Add the stock or ... [... more]
Australian Womens Weekly |
Warm calamari and black bean salad
Heat wok, swirl with 2 tablespoons of peanut oil add ginger, garlic and small chilli. Cook 1-2 minutes to soften and release flavours. Add calamari and black beans to wok. Stir with Chan (a curved slotted spoon) and toss until cooked (2-3 ... [... more]
Australian Womens Weekly |
Beef with Oyster Sauce
Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl. Set aside. Heat 1 tablespoon of the peanut oil in a wok. Swirl to coat. Add half the beef and stir fry until browned. Remove and set aside. Repeat with the ... [... more]
Australian Womens Weekly |
Vegetable Stir-Fry
Heat peanut oil in a large skillet or wok over medium-high heat until hot. Add green beans, carrots, and ginger, and stir-fry until crisp-tender. Add garlic and stir-fry 1 minute. Add cabbage and next 5 ingredients, and stir-fry 1 minute. Serve ... [... more]
International Vegetarian Union |
Chilled Green Beans with Sesame Seeds
Blanch the green beans for 5 minutes, or just until tender yet still crisp. Drain and immediately immerse them in cold water for a few minutes to stop further cooking. In a small jar with a tightly-fitting lid combine the peanut oil, soy sauce, ... [... more]
International Vegetarian Union |
