peanut oil
Rich in monounsaturated fats and vitamin E, peanut oil is considered a heart-healthy oil with minimal saturated fat content. It contains plant sterols and polyphenols with antioxidant properties.
About
Peanut oil is a vegetable oil extracted from the seeds of Arachis hypogaea, commonly known as the peanut plant, native to South America but now cultivated extensively across Asia, Africa, and North America. The oil is obtained through pressing or solvent extraction of roasted peanuts, yielding a pale golden liquid with a subtle nutty aroma and mild flavor. Peanut oil possesses a high smoke point (450°F/232°C for refined versions), making it suitable for high-heat cooking applications. The oil's fatty acid composition consists primarily of oleic acid (monounsaturated) and linoleic acid (polyunsaturated), with minimal saturated fat content.
Culinary Uses
Peanut oil is a staple cooking medium in Asian cuisines, particularly Chinese, Thai, and Vietnamese cooking, where its neutral flavor and high smoke point make it ideal for stir-frying, deep-frying, and wok cooking. It is also used in salad dressings, marinades, and as a finishing oil, particularly in Southeast Asian and West African cuisines. Unrefined (cold-pressed) peanut oil retains more nutty flavor and is preferred for dressings and flavor applications, while refined peanut oil is favored for high-temperature cooking. The oil pairs well with soy sauce, ginger, garlic, and chilies in Asian preparations.
Recipes Using peanut oil (105)
Agar-Agar Salad
* Serves 4
Akkara
Akkara from the Recidemia collection
Algerian Green Beans with Almonds
Algerian Green Beans with Almonds from the Recidemia collection
Arroz de Tomate
Arroz de Tomate from the Recidemia collection
Arroz Integral com Manteiga de Amendoim e Bananas
Manteiga brown rice and bananas
Asian Noodle Mushroom and Cabbage Salad
Description
Baked Lemon Chickens
Baked Lemon Chickens from the Recidemia collection
Baked Sweet Chicken
300px| Baked Sweet Chicken
Beef Fillet in Coconut
Beef Fillet in Coconut from the Recidemia collection
Bharleli Vaangi
Ethnicity - Marathi, West Indian Type of meal - Party, Lunch, Dinner
Blue-Coconut Jolofe Rice
Blue-Coconut Jolofe Rice from the Recidemia collection
Braised Beef Maitre Menan
The Beef for this richly aromatic dish must be marinated for 48 hours, so start preparations 2 or 3 days before you plan to serve it. Naturally, this is wonderful dish for reheating, with only the potatoes cooked at the last minute. Servers 6 person.
Callaloo Voodoo
Callaloo Voodoo from the Recidemia collection
Cambodian Lobster and Orange Salad
A generous Cambodian restaurateur shared this recipe with me. Lobster is a luxury ideal for special occasions.
Caribbean-style Flounder
* Source: 1,001 Delicious Recipes for People with Diabetes * [http://www.diabeticgourmet.com/recipes
Casamance Stew
Casamance Stew from the Recidemia collection
Catfish Provençale
A Catfish recipe.
Cheat 'n' Eat Vietnamese Chicken Soup
Cheat n' Eat Vietnamese Chicken Soup can be made in 15 minutes. The soup can be served with the sauce Tuong ot Sriracha.
Chicken Fried Steak I
Makes 6 servings.
Chicken in Peanut and Tomato Sauce
Chicken in Peanut and Tomato Sauce from the Recidemia collection
Chinese Chicken Salad
Chinese Chicken Salad from the Recidemia collection
Chinese chicken with walnuts
Chinese chicken with walnuts from the Recidemia collection
Chinese New Year Noodles
Chinese New Year Noodles from the Recidemia collection
Cilantro Chicken with Peanuts
To cut back on sugar use plain peanuts instead of honey roasted. Use cabbage instead of rice for better fiber and general nutrition.
Cold Sichuan Noodles
Cold Sichuan Noodles from the Recidemia collection
Collard Greens with Oyster Sauce
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Knudson Estate in Cedar Hill, Texas in 1992.
Couscous Azindessi
Couscous Azindessi from the Recidemia collection
Crispy Buffalo Shrimp
Crispy Buffalo Shrimp from the Recidemia collection
Crispy Noodle Cake
Description
Curried Beef Kabobs with Jade Sauce
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Source: Southern L
Deep-fried Spiral-sliced Ham
Make your glazed spiral ham crunchy and bacony on the outside while moist and juicy on the inside. Only in TX would we deep fry meat that is already cooked!
Egusi Spinach
Egusi Spinach from the Recidemia collection
Emperor Ginger Salad Dressing
Always check the ingredients to make sure the product is vegan.
Fish and Vegetable Stew
Fish and Vegetable Stew from the Recidemia collection
Frango Grelhado Piri Piri
This Angolan version for Piri Piri chicken is very simple. As piri piri peppers are very hard to find, you can substitute other hot peppers.
Fresh Meat Stew
Fresh meat stew. Both north and south in Zambia, this would be served with cornmeal mush, called Nshima. Both in the north and south of Zambia, this would be served with cornmeal mush, called Nshima. Serves 4 - 6.
Fried Bitter Gourd Salad
* Serves 4
Fried Fish in Peanut Sauce
Fried Fish in Peanut Sauce from the Recidemia collection
Fried Okra Salad with Lemon Dressing
The dressing also makes a tangy dipping sauce for steamed artichokes or asparagus From "Catsrecipes Y-Group" Yield: Makes 6 servings and ¾ cup of dressing
Fried Shad
Seafood Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
General Tsao's Chicken
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group]
Gingered Rice Shrimp Salad
” Recipe Contest Winner - Corinne Portteus Yield: Makes 6 servings.
Ginger Sesame Stir-fried Scallops with Lo Mein Noodles
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Serves 8
Gin Thoke
Gin Thoke (ginger Mix) is a great dessert to top off a Burmese meal.
Gin Thoke I
Ginger salad
Groundnut Stew II
Groundnut Stew
Haitian Rice and Beans
Haitian Rice and Beans from the Recidemia collection
Halibut Cheek Stir-Fry
– Servings: 5.3 Serving size: 3 ounces (90g) Yield: 16 ounces (450g)
Indonesian Shrimp Soup
What a taste treat — great with a sandwich for lunch if you're not in the mood to go whole hog into an Indonesian feast. And it's just as good, if not better with chicken and chicken stock. Serve hot to 4 people.
Japanese Gyoza
I have made the the filling the day before and assembled the gyoza right before cooking. The whole family helps with this process. These freeze well, freeze in single layer. Makes about 100.