Anchovies must be stir-fried slowly over low heat to make them soft and not hard. When peanuts are soaked in water, they retain moisture and become much softer in texture.
Calories
145kcal
Carbs
7.8g
Protein
7.4g
Fat
9.8g
Sodium
352.7mg
Ingredients
Main
Others
Peanuts 10, Small Anchovy 10, Cooking Wine (Mirin) 2.5, Olive Oil 2, Dried Red Chili 1, Sesame Oil 1, Soybean Oil 1, Chopped Garlic 1, Oyster Sauce 0.3, Doubanjiang (Fermented Chili Bean Paste) 1, Corn Syrup 6, Whole Sesame 0.5
Finding these ingredients in the US
- Cooking Wine (Mirin)Cooking rice wine — 'mirin' from the international aisle works; dry sherry with a pinch of sugar also does.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsPeanuts
- Rich in vitamin B3 (niacin) (9.9mg) — supports energy metabolism and skin health
- Rich in protein (29g) — used to build and maintain muscle and body tissue
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Stir-fry the anchovy in a dry pan.
🔍Add olive oil and cooking wine to the lightly stir-fried anchovy and stir-fry until softened.
🔍Soak the peanut in cold water for 20 minutes, drain in a sieve, and remove moisture.
🔍Slice the dried chili thin.
🔍Heat a mixture of olive oil, sesame oil, and soybean oil in a pan, add chopped garlic for aroma, then add peanut and chili and stir-fry.
🔍Mix the stir-fried anchovy with oyster sauce, doubanjiang, and starch syrup evenly, then sprinkle with whole sesame.