Peanutgingercarrots Recipes

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CARROT NOODLES WITH SPICY PEANUT DRESSING

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16



Carrot Noodles with Spicy Peanut Dressing image

Steps:

  • Use a vegetable peeler to shave the carrots into thin wide ribbons; discard the last thick strip. Transfer the carrot ribbons to a large bowl, fill with ice water and let stand 10 minutes.
  • Meanwhile, combine the cucumber and shallot in a colander, sprinkle with salt and let drain, 10 minutes. Whisk the peanut butter, soy sauce, mirin, rice vinegar, sesame oil, Sriracha, brown sugar, lemon juice and garlic in a small bowl.
  • Drain the carrots, blot dry with paper towels and transfer to a serving bowl. Press the cucumber and shallot in the colander with your hands to remove any excess liquid; pat dry with paper towels and add to the carrots. Add the mint and basil and toss to combine. Drizzle the peanut dressing over the salad and sprinkle with the sesame seeds.

Nutrition Facts : Calories 98, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 329 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams

3 to 4 large carrots, peeled
1 English cucumber, halved lengthwise, seeded and cut into 1/2-inch pieces
1 shallot, thinly sliced lengthwise
Kosher salt
1 1/2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon mirin
1 1/2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
1/2 teaspoon packed light brown sugar
1/2 teaspoon fresh lemon juice
1/2 clove garlic, finely grated
10 to 12 fresh mint leaves, thinly sliced
8 basil leaves, thinly sliced
1 teaspoon toasted sesame seeds

PEANUT-GINGER MARINADE

Great Asian style marinade with a kick. Works well with chicken or beef.

Provided by Athenia Prickett

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT30m

Yield 8

Number Of Ingredients 10



Peanut-Ginger Marinade image

Steps:

  • In a large bowl, gradually stir hot water into peanut butter. Stir in chili paste, soy sauce, oil, vinegar, garlic, ginger and ground red pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken pieces onto skewers. Discard marinade.
  • Grill chicken 8 to 10 minutes per side, or until no longer pink, and juices run clear.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 8.6 g, Cholesterol 97 mg, Fat 16.6 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 3.9 g, Sodium 674.8 mg, Sugar 3.2 g

½ cup hot water
½ cup creamy peanut butter
¼ cup chile paste
¼ cup soy sauce
2 tablespoons vegetable oil
2 tablespoons white vinegar
4 cloves garlic, minced
2 teaspoons grated fresh ginger root
¼ teaspoon ground red pepper
3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces

CARROTS WITH GINGER

Categories     Ginger     Vegetable     Side     Orange     Carrot     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6



Carrots with Ginger image

Steps:

  • Place carrots, orange juice, butter, sugar and ginger in large skillet over medium-high heat. Bring to boil; cover and cook 3 minutes. Uncover and simmer until liquid glazes carrots, about 10 minutes. Season to taste with salt and pepper. Sprinkle with chopped parsley.

2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds
1 cup freshly squeezed orange juice
1/4 cup (1/2 stick) butter
2 tablespoons sugar
1 1/2 tablespoons grated peeled fresh ginger
2 tablespoons chopped fresh parsley

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