Fruits And Vegetables With Peanut Sauce Recipe
I love enjoying fruits and vegetable with the saucy feel and this Fruits And Vegetables With Peanut Sauce is just amazing a recipe to try! The rich and tasty oriental flavoring makes this a wonderfl side dish to serve eother as a salad or may be as a dessert. Give this Fruits And Vegetables With Peanut Sauce a try and witness your guests coming back for another helping!
Ingredients
1/2 cup Oriental sesame paste
2 small ripe pineapples or one very large pineapple
2 tablespoons peanut oil
1 teaspoon hot chili oil
8 small kirby cucumbers or 4 medium regular cucumbers
4 tablespoons hot water
2 ripe medium cantaloupes
2 tablespoons imported Chinese or Japanese soy sauce
1/2 Pound fresh spinach
4 tablespoons red wine vinegar
2 small bunches scallions
2 tablespoons sesame oil
Directions
Combine sesame paste, peanut and chili oils and hot water and beat to blend.
Add soy sauce, vinegar and sesame oil and beat thoroughly.
Peel and core the pineapples, slice and cut into bite size wedges.
If using the small Kirby cucumbers, simply scrub, cut off ends but do not peel.
If using the regular waxed cucumbers, they must be peeled.
Cut the Kirbys into 1/2 inch slices.
Cut the regular cucumbers in half lengthwise and then into 1/2 inch slices.
Peel the melons and seed.
Cut into bite size wedges.
Remove the tough stems from the spinach leaves and wash; drain dry on paper toweling.
Thinly slice the scallions.
Refrigerate the sauce in a container with a tight fitting lid.
Refrigerate each of the fruits and vegetables in a separate container (the spinach and scallions can be put in plastic bags).
To serve, cover a shallow serving dish with the spinach leaves and arrange the fruit in circles.
Sprinkle with scallions and drizzle peanut sauce over all.
NOTE TO COOK: Carry to party in individual containers and arrange at party or arrange fruits and vegetables on platter at home but carry sauce separately.
Stir well before pouring over fruits and vegetables just before serving.
Add soy sauce, vinegar and sesame oil and beat thoroughly.
Peel and core the pineapples, slice and cut into bite size wedges.
If using the small Kirby cucumbers, simply scrub, cut off ends but do not peel.
If using the regular waxed cucumbers, they must be peeled.
Cut the Kirbys into 1/2 inch slices.
Cut the regular cucumbers in half lengthwise and then into 1/2 inch slices.
Peel the melons and seed.
Cut into bite size wedges.
Remove the tough stems from the spinach leaves and wash; drain dry on paper toweling.
Thinly slice the scallions.
Refrigerate the sauce in a container with a tight fitting lid.
Refrigerate each of the fruits and vegetables in a separate container (the spinach and scallions can be put in plastic bags).
To serve, cover a shallow serving dish with the spinach leaves and arrange the fruit in circles.
Sprinkle with scallions and drizzle peanut sauce over all.
NOTE TO COOK: Carry to party in individual containers and arrange at party or arrange fruits and vegetables on platter at home but carry sauce separately.
Stir well before pouring over fruits and vegetables just before serving.
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