Most Saturdays, my mom and I have lunch at a local Chinese restaurant. And I love it. Once a week, we sit down, get waited on, eat semi-exotic stuff under iridescent chandeliers and I almost throw nutritional caution to the wind. I say almost because I ravage their broccoli, green bean and mushroom supplies and usually pass on the wheat noodles, but I still chow down. Once a week, it’s fun to drink diet fountain soda, use chopsticks with questionable technique and purposely forget all I know about fat and sodium. Plus, it’s a great value. 🙂
One of my favorite concoctions at the Chinese restaurant is a blend of duck sauce and hot mustard that I squeeze out of little plastic take-out packets and whip together with the aforementioned chopsticks. I’m not sure why someone isn’t packaging this and selling it as a condiment in its own right. Picture Chinese hot mustard with the sweet tang of duck sauce, or duck sauce with the sinus-clearing heat of Chinese mustard, whichever you prefer. It’s an essential part of my lovely Saturday restaurant experience, and the only dip worthy of a good spring roll.
I’ve been really into Sriracha roasted peanuts lately, and the general idea behind them is peanuts tossed with Sriracha and a sweetener and baked so they get a nice caramelized glaze. Why not try the same thing with my beloved Chinese mustard and use duck sauce as the sweetener? Totally why not. So I did, and they’re amazing. Plus, peanuts are great for you. Snack on them and congratulate yourself on a job well done.
Eat Healthy Eat Happy
30 minCook Time
30 minTotal Time
- 16 oz. (about 4 cups) raw peanuts
- 6 Tbs Chinese mustard
- 6 Tbs duck sauce
- 1 tsp garlic powder
- few drops soy sauce
- 1 Tbs olive oil
- nonstick cooking spray
- Heat the oven to 350. Spread the peanuts in a single layer on a large cookie sheet and bake 10 minutes. While the peanuts roast, combine half the mustard, duck sauce and garlic powder in a medium bowl. Stir in all the olive oil and a few drops of soy sauce.
- Take the peanuts out of the oven and dump them in with the sauce blend. Stir until all the nuts are coated. Spray the cookie sheet with nonstick and spread the nuts on it in a single layer. Bake for 10 minutes, stirring the peanuts around at least once as they bake.
- Reduce the heat to 275. Combine the last of the ingredients in the bowl and add the peanuts and coat as before. Bake for 10 more minutes. Let the peanuts cool completely before munching and/or storing.
This recipe is vegan and can be gluten free friendly. Check the labels on your ingredients to make sure they meet your needs.
Per serving, about 47g: 164 calories (122 calories from fat); 13.6g fat (21%)(0g trans); 3mg cholesterol (1%); 98mg sodium (4%); 7.0g carbohydrates (2%); 1.9g fiber (8%); 5.6g protein; Vitamin A 0%; Calcium 2%; Vitamin C 0%; Iron 5%; Potassium 4%
Can’t get enough spicy, roasty, saucy peanuts? Me either! Check out my Sriracha Roasted Peanuts!
Craving Chinese but want to keep it clean and healthy (ie, it’s not Saturday)? Try these Baked Veggie Wontons with Sweet and Sour Sauce!