Tossed Peanuts (Qincai Qiangban Huashengmi)

A Detailed Guide to Chinese Celery Tossed Peanuts (Qincai Qiangban Huashengmi)

Introduction
Celery Tossed Peanuts is a refreshing, crisp, and aromatic cold side dish that’s popular across Northern China. It combines the crunch of peanuts, the fragrance of celery, and the brightness of aromatics to create a simple but addictive appetizer. It’s perfect alongside noodles, congee, or as a snack with drinks.

This recipe captures the traditional “qiangban”  style—lightly seasoned, aromatic, and full of crisp textures.

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Ingredients

• 150 g raw peanuts (with skin)

• 2–3 stalks celery, chopped into small pieces

• 2 cloves garlic, minced

• 1 fresh red chili, sliced (optional)

• 1 tablespoon light soy sauce

• 1 tablespoon Chinese black vinegar

• ½ teaspoon sugar

• ¼ teaspoon salt (or to taste)

• 1 tablespoon hot oil (for “qiang”/sizzling aromatics)

• ½ teaspoon sesame oil

• Optional: chopped cilantro for garnish

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Instructions

Step 1: Cook the Peanuts

1. Rinse the raw peanuts and place them in a pot.

2. Add enough water to cover them completely.

3. Bring to a boil, then simmer for 20–25 minutes until the peanuts are cooked but still firm.

4. Drain the peanuts and let them cool completely.

   • Tip: Spread them out so they stay dry and crisp.

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Step 2: Blanch the Celery

1. Bring a pot of water to a boil.

2. Add the celery pieces and blanch for 10–15 seconds until bright green.

3. Remove immediately and place in cold water to keep them crisp.

4. Drain well.

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Step 3: Prepare the Aromatics

Place the following into a large mixing bowl:

• Minced garlic

• Sliced chili (optional)

• Salt

You will pour hot oil over these to release their fragrance.

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Step 4: “Qiang” the Aromatics (Sizzling Step)

1. Heat 1 tablespoon of oil in a small pan until it begins to shimmer.

2. Pour the hot oil directly onto the garlic and chili in the bowl.

   • This step enhances aroma and reduces raw garlic harshness.

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Step 5: Mix the Dressing

Add into the same bowl:

• Light soy sauce

• Chinese black vinegar

• Sugar

• Sesame oil

Mix well to form a balanced dressing.

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Step 6: Combine Everything

1. Add the cooled peanuts and blanched celery to the bowl.

2. Toss gently until everything is evenly coated.

3. Taste and adjust seasoning if needed (more salt or vinegar).

4. Let it sit for 5–10 minutes for flavors to meld.

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Step 7: Serve

Transfer to a plate and sprinkle with chopped cilantro if desired.
Serve chilled or at room temperature.

It pairs especially well with hot rice, porridge, noodles, or as a refreshing appetizer during summer.

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Tips

• Crunchy peanuts: Do not overcook them; they should stay firm, not mushy.

• Celery substitution: If preferred, Chinese celery (thin and fragrant) gives a more authentic taste.

• Adjust flavor: Add more vinegar for extra brightness or a touch more sugar for balance.

• Make ahead: This dish tastes even better after chilling for 30 minutes.