Peanuts are prominent across Chinese cuisine, which makes sense as China is the world's leading peanut producer. Peanuts and/or peanut oil are present on every Chinese restaurant menu in Chicago, making it very easy for lovers of the legume to enjoy their meals. But what about the people who would die if put in contact with peanuts?

According to the Asthma and Allergy Foundation of America, the most common cause of food-related deaths is a peanut allergy. Approximately 4 percent of people in the U.S. are affected by food allergies. Within that population, 0.6 percent to 1.5 percent are allergic to peanuts. Those living with peanut allergies know better than to risk anaphylaxis or other symptoms of a peanut allergy by neglecting to inquire about ingredients used in various food venues. The safest bet you can make is to prepare meals yourself, peanut – and worry – free.

Chain restaurants in Chicago such as Big Bowl or P.F. Chang’s China Bistro, which just opened a sister restaurant called, Pei Wei Asian Diner, in West Logan Square, typically specify the inclusion of peanuts, or provide alternative preparations for allergy sufferers. However, a red flag appears when it comes to peanut presence in the kitchen and possible contact with cooking utensils. No one has time to guess which restaurants use and do not use peanuts or peanut oil. Instead, try substituting peanuts for other ingredients that enhance flavor and texture. The possibilities are endless, and even the most avid peanut lovers might be surprised.

Use vegetable oil: One of the main reasons to use peanut oil is its high smoke point – the temperature at which the oil’s flavor and nutrition decomposes. Additionally, peanut oil is relatively bland and some cooks argue it will not alter the flavor of ingredients. Other light oils such as vegetable oil and sunflower oil are just as effective as peanut oil in flash frying or stir-frying, and can be used without a visit to the hospital.

Use cashews: Looking for a garnish on your noodle dish? Place a handful of raw cashews on a cookie sheet and bake at 375 degrees for roughly five minutes. The nuts should exit the oven golden brown and aromatic. Sprinkle them whole, or place them in a plastic bag and crush them using a pot, on any stir-fry or noodle dish for added flavor and texture.

Use Dijon mustard and soy sauce: Peanut butter-based dressings and sauces often accompany Chinese-inspired dishes ranging from salads to spring rolls. Those allergic to peanuts could consider mixing equal parts Dijon mustard and soy sauce. This combination achieves the same viscosity as peanut sauce, and arguably adds depth of flavor with the tang from the mustard.

Did you know?

• Some studies blame an overactive immune system as a cause of a peanut allergy.
• The National Peanut Board claims 20 percent of children born with a peanut allergy will outgrow the symptoms (time frame and reason unknown).
• China's peanut exports account for only 4 percent of global trade despite being the world's leading producer.
• The U.S. is the top peanut exporter and accounts for more than 20 percent of the international peanut trade.