Not your standard Southern boiled peanuts, yet not so different either, these are more akin to the variety sold in warm, slightly soggy paper bags on the streets of Hong Kong and Chinatowns around the globe. Raw peanuts possess a texture closer to edamame or most other firm, cooked beans and can be purchased in their shells in virtually all Indian or Asian grocery stores.
In a very large stockpot or saucepan, heat a T. or less of vegetable oil till hot. Toss in: 3 thick slices of ginger root (peeled or not), 2 chopped scallions and a generous dash of crushed red pepper. Saute for 30 seconds then add: 4 T. soy sauce, 2 t. kosher salt and 2-3 whole star anise. Throw in 2 lbs. of raw peanuts in their shells and follow with 3 cups of water. Bring to a boil, reduce heat and cover and cook at a soft simmer for 35 minutes or until the peanuts are tender. (You'll have to test this by removing one from the pot and cracking it open to sample the nuts within.)
Drain the peanuts in a colander and serve warm or at room temperature. Store in the refrigerator.
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