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.
Servings: 3 cups (750 mL) or 6 to 8 servings
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 177 |
| pro | 7 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 232 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 4% |
| vit A | 9% |
| vit C | 3% |
| folate | 21% |
Suggested Recipes
-
8 oz (250 g) raw or blanched skinned peanuts
3 thin slices gingerroot
2 star anise
1/2 cup (125 mL) finely diced daikon radish
1/2 cup (125 mL) finely diced carrot
1/3 cup (75 mL) finely chopped Chinese or regular celery
1/2 tsp (2 mL) salt
1-1/4 tsp (6 mL) fish sauce
Preparation:
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 sa< 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.)
Meanwhile, in separate bowl, sprinkle radish, carrot and celery with sa< 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.)
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Nuts; Vegetables; Boil/Simmer; Freeze or Refrigerate; Make-Ahead; Chinese; Entertaining;
Source
Canadian Living Magazine: February 2009
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