Schezuan Peanut Sauce for Noodles
Customize egg noodles and vegetables with this flavorful sauce. It’ll keep for 2 weeks in the refrigerator.
24 servings
Ingredients
2 cups of peanut oil
1 cup of raw, shelled peanuts (heaping cup)
1/2 cup of freshly made tea
5 each of garlic cloves
1 tbsp of fresh ginger, coarsley chopped
2 each of small fresh green chili pepppers
1 tsp of salt
1 1/2 tsp of sugar
1 tbsp of dark soy sauce
1/4 cup of fresh lemon juice
1 tbsp of sesame oil
1 tbsp of chili oil
Instructions
- Heat the oil in a wok to nearly smoking. Add the peanuts, stir gently for 20 seconds, and turn off the heat. Allow the peanuts to set for 10 minutes, until they are light golden. Using a slotted spoon, transfer the peanuts from the wok to the container of a food processor. Set aside ¾ cup of the peanut oil, and reserve the rest for another use.
- Grind the peanuts to a coarse paste. Add a dash of the tea, and the garlic, ginger, and chiles, and continue to blend. Add the reserved ¾ cup oil, and blend briefly. Then add the rest of the tea, and the salt, sugar, soy sauce, and lemon juice, and process to a smooth consistency. Remove to a mixing bowl and stir in the sesame and chili oils. Mix thoroughly.
Makes 3 cups
Estimated Nutritional Information
Calories:
128kcal
Carbohydrates:
3g
Saturated Fat:
2g
Unsaturated Fat:
6g
Fiber:
1g
Protein:
2g
Sodium:
138mg
Sugar:
1g
