Roasted peanuts with Chinese five-spice and Sichuan peppercorn from Win Son Presents a Taiwanese American Cookbook (page 38) by Josh Ku and Trigg Brown and Cathy Erway
- green cardamom pods
-
five-spice powder
This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House)
Buy Now
- Show all ingredients...
- Serves : 1 quart
-
EYB Comments
Can substitute cashews or almonds for peanuts.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.