Tested till perfect Beijing-Style Boiled Peanuts

Beijing-Style Boiled Peanuts

With a pleasant toothsome crunch, these spiced boiled peanuts resemble the legumes that peanuts actually are rather than the nuts that we think they are.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 3 cups (750 mL) or 6 to 8 servings


  • 8 oz 8ozraw or blanced skinned peanutpeanuts
  • 3 3thin slices gingerroot
  • 2 2star anise
  • 1/2 cup 1/2cupfinely diced daikon radishdaikon radishes
  • 1/2 cup 1/2cupfinely diced carrot
  • 1/3 cup 1/3cupfinely chopped chinese celery or celery, regular type
  • 1/2 tsp 1/2tspsalt
  • 1-1/4 tsp 1-1/4tspfish sauce
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In saucepan, bring peanuts, ginger, star anise and 2-3/4 cups (675 mL) water to boil; reduce heat to medium. Boil, adding water if necessary to just cover, until nuts are tender-crisp, about 30 minutes. If there is more water than to barely cover, boil down over high heat. Transfer to bowl; let cool.

Meanwhile, in separate bowl, sprinkle radish, carrot and celery with salt; mix well. Let stand for 30 minutes.

Add salted vegetables to peanuts; mix in fish sauce. Refrigerate for 2 hours. (Make-ahead: Cover and refrigerate up to 3 days.)

Nutritional Information Per each of 8 servings: about

cal 177 pro 7g total fat 12g sat. fat 2g
carb 13g fibre 3g chol 0mg sodium 232mg

% RDI:

calcium 3 iron 4 vit A 9 vit C 3
folate 21
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