Zucchini Noodle Salad with Peanut Sauce
- 1 tablespoon SKIPPY® Creamy Peanut Butter
- 1 tablespoon Gochujang Korean Chili Sauce
- 2 tablespoons seasoned rice vinegar
- 1/2 cup olive oil
- 1 tablespoon HOUSE OF TSANG® Ginger-Flavored Soy Sauce
- 2 zucchinis, spiralized
- 1 carrot, cut into strips or shredded
- 1 red bell pepper, thinly sliced
- 1/4 cup fresh cilantro leaves
- To garnish chopped roasted peanuts
Instructions
In small bowl, combine peanut butter and next 4 ingredients; set aside.
In large bowl, combine zucchini and remaining ingredients. Toss with peanut sauce and garnish with chopped roasted peanuts, if desired.
Honey-Soy Peanuts
- 2 cups dry-roasted unsalted peanuts
- 6 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
- 3 tablespoons brown sugar
- 1 tablespoon water
- To garnish cayenne pepper
Instructions
Spread peanuts in a single layer in a baking pan.
In small pan, heat soy sauce, brown sugar and water over medium heat. Bring mixture to a boil; reduce heat and simmer 2 to 3 minutes or until mixture has thickened slightly. Pour hot mixture over peanuts and stir quickly to coat. Let stand 15 minutes. Sprinkle with desired amount of cayenne pepper.
Turkey Peanut Stir-Fry
- 1 tablespoon olive oil
- 1 (16-ounce) package JENNIE-O® Lean Ground Turkey
- 1 tablespoon finely chopped garlic
- 1/2 cup finely chopped red onion
- 2 teaspoons minced garlic
- 3 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
- 2 tablespoons SKIPPY® Creamy Peanut Butter
- 2 tablespoons Sriracha hot sauce
- 1/2 cup chopped fresh cilantro leaves
- As desired hot cooked rice
- To garnish chopped green onions
- To garnish chopped dry roasted peanuts
Instructions
In large skillet over medium heat, heat oil and cook turkey, onion and garlic until turkey is cooked through and onion is translucent. Always cook to well-done, 165°F as measured by a meat thermometer. Stir in soy sauce and next 3 ingredients. Cook until heated through. Serve over hot cooked rice.
Peanut Soup
- 2 tablespoons olive oil
- 2 cups peeled and chopped sweet potato
- 2 carrots, peeled and chopped
- 1 medium red onion, chopped
- 4 cloves garlic, finely chopped
- 1 jalapeño, seeded and diced
- 2 tablespoons tomato paste
- 2 tablespoons minced ginger
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/3 cup SKIPPY® Creamy Peanut Butter
- 4 cups vegetable broth
- 1 teaspoon kosher salt
- To garnish chopped fresh cilantro leaves
- To garnish chopped dry roasted peanuts
Instructions
In large Dutch oven, over medium heat, cook sweet potato, carrot and onion in oil, 10 minutes. Add garlic and jalapeño and cook 2 minutes or until fragrant. Stir in tomato paste and ginger and cook 2 minutes more. Add tomatoes and remaining ingredients. Bring mixture to a boil; reduce heat and simmer 30 minutes, covered. Garnish with cilantro and chopped peanuts, if desired.