Best 2 Asian Peanut Vinaigrette Recipes
Asian peanut vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes, from salads to noodles to grilled meats. It's made with a base of peanut butter, soy sauce, rice vinegar, and sesame oil, and often includes other ingredients like ginger, garlic, and honey. The resulting dressing is rich, creamy, and flavorful, with a perfect balance of sweet, salty, and savory. If you're looking for a new and exciting way to dress up your favorite dishes, give Asian peanut vinaigrette a try. Here are a few recipes that will help you get started.
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 peanut butter to ensure the best flavor and texture in your dressing.
- Adjust the amount of rice vinegar, soy sauce, and sesame oil to suit your taste preferences. Consider adding a sweetener like honey or agave syrup for a more balanced flavor.
- If you prefer a creamier dressing, add a splash of coconut milk or heavy cream. Alternatively, for a lighter version, dilute the dressing with water or vegetable broth.
- Experiment with different types of nuts and seeds for a unique twist. Walnuts, almonds, and sunflower seeds can all add interesting textures and flavors.
- Store leftover dressing in an airtight container in the refrigerator for up to a week.
Conclusion:
With its irresistible combination of salty, sweet, and tangy flavors, this Asian peanut vinaigrette is a versatile dressing that can elevate the taste of various dishes. From refreshing salads and grilled meats to stir-fried noodles and spring rolls, it adds a burst of flavor to every bite. Experiment with different ingredients and proportions to create your own signature dressing. With its versatility and deliciousness, this peanut vinaigrette is sure to become a staple in your kitchen.
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