The BEST Chinese Peanut Sauce - Recipe Diaries (2024)

FAQs

What is Chinese peanut sauce made of? ›

This sauce is made using peanut butter, sauces like hot sauce, vinegar and soy sauce (tamari for gluten-free), garlic and seasoning. It can be seasoned as you like.

Sauces can break for any number of reasons including cooking at high heat, adding too much liquid to a hot pan, or even just waiting too long for everything to combine appropriately.

1 Answer. You need to 1) increase the emulsification, and 2) reduce the amount of time the sauce is very hot. You can try adding honey or mustard to the sauce, that will improve emulsification. You can also hit it with a stick blender which will do a much better job of breaking it up than can be done by hand.

The variety group mostly exported by China is called 'Hsuji', which is a 'Spanish' type with a round shape. Spanish groundnuts are smaller and oilier than the other common groups, and are mostly used shelled, in confectionery, salted as snacks, or in peanut butter.

Satay sauce is a slightly spicy peanut sauce. While it's popularly associated with Thai cuisine, it's enjoyed throughout Southeast Asia and has Indonesian roots. It's best known as the sauce for satay, a tasty appetizer of marinated meat (often chicken, pork, or beef) grilled on a skewer.

I suggest doubling or tripling the recipe to have throughout the week with salad rolls, roasted veggies, and salads. How long with the sauce last? The Peanut Sauce will last up to 1 week in a tightly sealed container in the fridge.

If the oil is separating from the sauce a bit (this can happen from the oil in the coconut milk and the peanut butter, but it's easy to fix!), add water a few drops at a time and whisk until it comes smoothly back together.

First, take a look at it. If you notice any mold, there's a significant change in the color or texture of the sauce, or the sauce has started to separate, it's best to throw it away. Also, take a moment to smell the sauce. If you notice a rancid or “off” smell, the sauce is likely spoiled.

If your sauce has become too thin, add more nut butter. If it's too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste. Perfect for salads, spring rolls, noodle dishes, and more!

If your ingredients aren't all the same temperature, your sauce and get lumpy. To prevent this you can gently warm the ingredients in a glass mixing bowl then whisk to combine. How do you thicken peanut sauce? This recipe is thickened by the peanut butter and doesn't need any other thickener.

Is it OK to freeze peanut sauce? ›

Peanut sauce freezes well, so you can make a double or triple batch and freeze the leftovers! Store in an airtight container or freezer bag and freeze for up to 3 months.

Kitchen Tip: Make ahead. Peanut sauce will keep for up to a week in a refrigerated airtight container.

Chineasy - “Peanut” in Chinese is 花生 which is short for... | Facebook.

They're water chestnuts, and they're surprisingly good for you! You probably already know a few things about water chestnuts. They're white and crunchy, and you'll find them in a ton of Asian-style stir fry dishes. (We especially like them in Cashew Chicken with Ginger!)

Traditionally nut-heavy cuisine

Many Chinese restaurants cook with various nuts and may use peanut butter to seal egg rolls. Woks are typically not washed between orders, so even a nut-free dish carries a risk of cross-contamination if prepared in the same cookware.

Often served as a dipping sauce for satay, Thai peanut sauce starts with whole peanuts rather than the peanut butter I use here. It's also sweeter and more aromatic, frequently made with coconut milk and/or red curry paste. You can check out this Thai peanut sauce recipe for reference!

It's salty, sweet, acidic and bold — a sauce like no other. For the uninitiated, Asian peanut sauce is a puree of peanuts, soy sauce, ginger, sesame, spices and often garlic, lemongrass and lime.

The texture and consistency (thin or thick) of a peanut sauce corresponds to the amount of water being mixed in it. In Western countries, the readily and widely available peanut butter is often used as a substitute ingredient to make peanut sauce.

Obviously it's a generalization question as all Chinese restaurants don't use the same oil. While in the old days peanut oil or lard was not uncommon, they are not the dominant oil used nowadays. Chinese restaurants have kept up with mainstream health practices of using healthier oils.