This refreshing peanut salad from Xinjiang, an autonomous area in northwest China, is customized from Carolyn Phillips’ cookbook All Beneath Heaven. Often known as huāshēngmĭ bàn xiāngcài, it pairs properly with each grilled meats and fish. Use each the stems and leaves of essentially the most delicate cilantro yow will discover.
Featured in “Consuming on the Western Fringe of China” by Fiona Reilly.
Yield: 4–6
Time: 5 minutes
- 1 tsp. soy sauce
- ½ tsp. kosher salt
- ½ tsp. sugar
- 2 Tbsp. toasted sesame oil
- 1 cup finely chopped pink bell pepper
- ½ cup roasted salted peanuts, coarsely chopped
- 1 Tbsp. toasted sesame seeds
- 1 bunch cilantro, coarsely chopped
Directions
- In a big bowl, whisk collectively the soy sauce, salt, and sugar. Slowly whisk within the sesame oil, then add the pink bell pepper, peanuts, sesame seeds, and cilantro and toss to coat. Switch to a platter and serve instantly.
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