Return the skillet to the stove and add
the remaining peanut oil, along with the toasted sesame oil, garlic, ginger, and 1/4 teaspoon red pepper flakes.
Add
the remaining peanut oil, heat, and add the ginger, garlic, onion and stir for 15 seconds.
Not exact matches
Meanwhile, combine
peanuts and
remaining tablespoon
oil in a medium skillet set over medium heat.
Combine
remaining 2 teaspoons sesame
oil,
remaining 1/4 teaspoon salt, rice, green onions, and
peanuts in a medium bowl.
Add
remaining 1/4 cup
peanut oil, swirling wok to coat evenly, and heat until it just begins to smoke.
Mix
peanut butter, brown rice syrup, and
remaining 1 Tsp coconut
oil in food processor until smooth.
Add the juice from the
remaining half of lime, sesame
oil, hemp seeds,
peanuts, chopped cilantro, and a pinch of salt.
Add the
peanut (or canola)
oil to the
remaining cashews and process for one minute, until smooth.
Scrape down the sides of this same large pan, so the rice starch doesn't burn, and now place in it the
remaining 3 tablespoons of the sesame
oil, garlic, lime zest, and
peanuts,
remaining salt and the red pepper flakes.
Combine the
remaining peanut butter and coconut
oil with the chocolate in a microwave safe bowl.
Add
remaining 2 teaspoons
peanut oil to wok, and cook eggplant 2 minutes or until golden.
Unrefined
peanut oil and foods cooked in it are also a risk as some of the
peanut protein can
remain in the fat.