Trust: You'll want to put this homemade
peanut ginger sauce on everything.
Whisk all the ingredients for
the peanut ginger sauce together in a deep bowl until combined.
They're so pretty, with their ingredients lined up side by side, and that
peanut ginger sauce waiting for me to dip them into it's sweet and spicy goodness.
TRY not to eat everything / spoon the entire
peanut ginger sauce before you even finish your rolls.
Also known as Vietnamese spring rolls, this is the perfect reset dish filled with fresh, delicious and detoxifying ingredients that are then dunked into an AMAZING
peanut ginger sauce.
Loving that
peanut ginger sauce, too.
They are served with an amazing
Peanut Ginger Sauce and are gluten free!
If you try these Fresh Spring Rolls with
Peanut Ginger Sauce please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!
Not exact matches
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh
ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon
peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy
sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy
peanut butter Salt to taste
3 tablespoons sesame oil 3 tablespoons
peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped
ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish
sauce, nam pla, (or substitute light soy
sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
Vermicelli and Napa Cabbage Slaw tucked into red cabbage cups and topped with
ginger -
peanut sauce.
Tightly wrap and serve with
ginger -
peanut sauce.
Blueberry Chipotle Barbecue
Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
Sauce Makes about 4 cups 1 tablespoon
peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled
ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a
sauce pan over medium
sauce pan over medium heat.
Creamy
peanut sauce, sweetened with a little maple syrup and flavored with
ginger is tossed with cooked pasta, basil and a colorful combination of carrots, scallions and purple cabbage.
3 - 4 cups water 1/2 teaspoon minced
ginger (or 1 inch cube of fresh
ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon
peanut butter or
peanut - free substitute (as suggested above) 1 teaspoon soy
sauce Wedge of lemon for garnish
1/2 cup
peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy
sauce 2 teaspoons fish
sauce 1 tablespoon minced fresh
ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro
3 Tablespoons reduced sodium soy
sauce 2 Tablespoon
peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh
ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame
sauce — made with sesame oil, rice vinegar, garlic,
ginger, and
peanut butter — and use it to dress just about...
Add about 2 tablespoons of soy
sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of
ginger - garlic paste, 1/4 cup of hoisin
sauce, 1/2 cup of creamy
peanut butter and a drizzle of toasted sesame oil.
[From [i] The Oh She Glows Cookbook [/ i]-RSB- Choosing between my Thai
Peanut and Miso
Ginger sauces felt like choosing a favorite child, so of course I had to include both of them in the book.
We're bringing you two versions of lettuce wraps: my
ginger lemongrass pork with nuoc cham
sauce and Todd's chicken satay with
peanut sauce (both nestled together in these pics).
Directions: Using a mortar and pestle, or a small grinder, mix garlic,
ginger and half of the
peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a
sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
Now you can bring Chili's version of the Asian tacos home along with the mega-addictive sesame -
ginger and
peanut dipping
sauces.
In a small saucepan on low - medium heat combine the chili
sauce,
peanut butter, grated
ginger, honey, curry paste, sriracha and coconut milk.
4 Tbsp thai sweet chili
sauce 3 Tbsp
peanut butter 1 tsp fresh grated
ginger 1 Tbsp honey 1 Tbsp red curry paste 1 Tbsp sriracha 1/4 cup + 2 Tbsp coconut milk
Recipe by Check full recipe at Ingredients: avocado, butter, cloves, garlic,
ginger, hoisin
sauce, honey, lime, lime (juice),
peanut butter,
peanuts, peas, rice wine, salmon,...
Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket with Apricot
Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Hawaiian Pizza Jalapeno Poppers by Love & Flour Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by
Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Pulled Pork Stuffed Corn Dogs by Nik Snacks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swaps Red Velvet
Ginger Rum Balls by Cafe Terra Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping
Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen
The flavor bursting velvety
sauce of hearty pumpkin puree whisked with soy
sauce, smooth
peanut butter, lime juice, mirin, brown sugar, fresh basil and Sriracha is further enlivened by stir fried red curry,
ginger and whatever crunch of vegetables you choose.
«Choosing between my Thai
Peanut and Miso
Ginger sauces felt like choosing a favorite child, so of course I had to include both of them in the book.
Asian Dressing: 4 Tablespoons cider vinegar 1/2 teaspoon brown sugar 1/8 cup Tamari
sauce 1 teaspoon garlic and
ginger puree 1 Tablespoon olive oil 2 Tablespoons pumpkin seeds 1/4 finely chopped red onion 2 Tablespoons
peanut butter
Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted Slow Cooker Buffalo Chicken Sliders by Dash of Herbs Mediterranean Seven Layer Dip by The Culinary Compass Chicks in a Blanket with Apricot
Sauce by Mom's Messy Miracles Jalapeno Pale Ale Chili by Beer Girl Cooks Jalapeno Popper Pull Apart Bread by The Life Jolie Sausage Pepperoni Pizza Dip by Feast + West Baked Southwestern Egg Rolls by Family Food on the Table Mini Bacon Ranch Cheese Balls by Honey & Birch Cookie Dough Cheese Ball by Bread Booze Bacon Hawaiian Pizza Jalapeno Poppers by Love & Flour Meatloaf Sliders by Foodtastic Mom Wonton Taco Cups by A Mind Full Mom Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is Bean and Cheese Taco Bites by The BakerMama Monte Cristo Poppers by See Aimee Cook Chile Beer Sangria by Cake «n Knife Low Carb Stuffed Crust Pizza by Sustaining the Powers Puff Pastry Pizza Bites by The Mexitalian No Churn Pistachio Baklava Ice Cream by Club Narwhal Roasted Jalapeno Poppers by Off the Eaten Path Buffalo Cauliflower Mac and Cheese by Hello Little Home Jalapeno Popper Chicken Wings by Around My Family Table Gluten Free Bread Sticks by What A Girl Eats Cheesy Beef Dip by Polka Dotted Blue Jay Buffalo Chicken Deviled Eggs by The Crumby Cupcake Greek Meatballs by Two Places at Once Baked Taco Empanadas by Simplify, Live, Love Cheese Sticks by Coffee Love Travel Bacon Wrapped Blue Cheese Meatballs by West via Midwest Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas Skillet Chicken Queso Dip by foodbyjonister Spicy Sausage Rolls by
Peanut Blossom Protein Dark Chocolate Truffles by The Creative Bite Chickpea Pepper Cheese Poppers by Bucket List Tummy Maple Cranberry Apple Sangria by Order in the Kitchen Meyer Lemon Shandies by The Speckled Palate Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food Buffalo Chicken Eggrolls by Simple and Savory Pastrami Nachos by A Little Gathering Shrimp Ceviche Dip by Glisten and Grace Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks Pulled Pork Stuffed Corn Dogs by Nik Snacks Easy Pepperoni Rolls by Me and My Pink Mixer Real Boneless Chicken Wings by Macheesmo Califlower Tater Tots by Living Well Kitchen Cheeseburger Naan Pizza by Shaws Simple Swaps Red Velvet
Ginger Rum Balls by Cafe Terra Crab Rangoon by Brunch - n - Bites Sweet n» Spicy BBQ Popcorn by Life's Ambrosia Buffalo Chicken Rolls by Loves Food, Loves to Eat Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy Sriracha Hummus Pinwheel Sandwiches by Casa de Crews Simlple Meatball Sub Sliders by Loaves & Dishes Maple - Mustard Bacon Chicken Bites by An Oregon Cottage Soft Pretzels with Beer Cheese & Honey Mustard Dipping
Sauces by A Simpler Grace Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen
The
Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for g
Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with water) 1/4 cup
peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for g
peanut oil 5 cloves garlic, peeled and minced 3 shallots, peeled and minced 3 pieces lemon grass, minced 3 large pieces
ginger, peeled and minced 2 tablespoons poppy seeds 4 tablespoons minced cashews 1/4 cup minced
peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons sugar Diced cucumbers and onions for garnish
• 3 serrano or Thai green chiles, stems removed, minced • 1 large cucumber, peeled and finely diced • 1/4 cup shredded carrots • 4 green onions, chopped, including the tops • 2 tablespoons vinegar • 1 tablespoon
peanut oil • 1 teaspoon soy
sauce • 1 teaspoon minced fresh
ginger • 1/2 teaspoon sesame oil • 1/2 teaspoon sugar
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy
sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh
ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted
peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne p
Sauce 1/2 cup (4 oz / 125 g)
peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy
sauce 2 teaspoons grated fresh ginger 1 pinch ground cayenne p
sauce 2 teaspoons grated fresh
ginger 1 pinch ground cayenne pepper
They are also filled with cashews and
ginger, and baked for about 20 minutes, and served with a super tasty orange
peanut butter
sauce!
In order to infuse lobsters with Chinese and other Asian flavors, Ching prepares a complex
sauce of chiles, lemongrass,
ginger and shrimp paste mixed in
peanut oil and coconut milk, then marinates the boiled lobsters in it for several hours before grilling.
Whisk together
peanut butter,
ginger, garlic, lime juice, soy
sauce and maple syrup.
Tempeh Marinade — Braggs Aminos (or low sodium soy
sauce), 4 tablespoons — Orange, juice from 1/2 small fruit — Natural
peanut butter, 2 tablespoons — Maple syrup, 3 tablespoons —
Ginger, 1 - inch knob chopped — Garlic, 3 cloves minced — Sriracha or hot
sauce to taste
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White Mushrooms, peeled & brushed 1 small Onion, thinly diced into strips 1 tbsp Coconut Oil 1 tbsp Soy
Sauce 1/2 tbsp
Ginger, grated 2 cloves Garlic, minced Splash of Rice Vinegar Pink Salt & Pepper to taste
Peanut Sauce & Sesame Seeds to top
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh
ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy
sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp
peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper
Peanut butter is nice, but the unique flavor of sesame works wonders when paired with soy
sauce and
ginger.
While pasta is cooking, whisk together
peanut butter, soy
sauce, sesame oil, sriracha, garlic, and
ginger.
I bet that
peanut -
ginger sauce is to - die for!
Tofu gets stir fried with garlic,
ginger,
peanuts, fish
sauce and lime juice and tons of fresh herbs, then served in a fresh, crispy lettuce wraps with rice noodles and dipping
sauce!
Dressing: Whisk mayonnaise,
peanut butter, teriyaki
sauce,
ginger and sesame oil together.
I made Whole Foods 365 whole wheat linguine (instead of using Asian noodles) and made Barbara's Five Heap
sauce - with a bit of a twist - out of: 1T crushed sesame seeds, 1 T sesame oil, 2T
peanut oil heated with chopped green onions, crushed red peppers and
ginger, 2T water, 2T soy
sauce, 2T rice vinegar, 1/4 t chili oil.
In a bowl, whisk the sesame oil, soy
sauce, rice vinegar, tahini /
peanut or almond butter, honey,
ginger, garlic and sriracha.
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded
ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or
peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy
sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
1 tablespoon vegetable oil, preferably
peanut oil 1 tablespoon minced celery 1 tablespoon minced fresh
ginger 1 tablespoon chile with garlic
sauce 2/3 cup chicken broth