Beijing-Style Boiled Peanuts

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2009

Ingredients

  • 8 oz raw or blanced skinned peanuts
  • 3 gingerroot
  • 2 star anise
  • 1/2 cup finely diced daikon radish
  • 1/2 cup finely diced carrots
  • 1/3 cup finely chopped chinese celery regular type
  • 1/3 cup finely chopped chinese celery regular type
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon fish sauce

Method

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 facts Per each of 8 servings: about

  • Sodium 232 mg
  • Protein 7 g
  • Calories 177.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beijing-Style Boiled Peanuts

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