|2||cups peanut oil|
|1||heaping cup raw, shelled peanuts|
|1/2||cup freshly made tea, warm|
|1||tablespoon fresh ginger, coarsely chopped|
|2||small fresh green chili peppers|
|1 1/2||teaspoon sugar|
|1||tablespoon dark soy sauce|
|1/4||cup fresh lemon juice|
|1||tablespoons sesame oil|
|1||tablespoon chili oil|
- Heat the oil in a wok to nearly smoking. Add the peanuts, stir gently for 20 seconds, and turn off the heat. Allow the peanuts to set for 10 minutes, until they are light golden. Using a slotted spoon, transfer the peanuts from the wok to the container of a food processor. Set aside ¾ cup of the peanut oil, and reserve the rest for another use.
- Grind the peanuts to a coarse paste. Add a dash of the tea, and the garlic, ginger, and chiles, and continue to blend. Add the reserved ¾ cup oil, and blend briefly. Then add the rest of the tea, and the salt, sugar, soy sauce, and lemon juice, and process to a smooth consistency. Remove to a mixing bowl and stir in the sesame and chili oils. Mix thoroughly.
Customize egg noodles and vegetables with this flavorful sauce. It’ll keep for 2 weeks in the refrigerator.