Quick Satay Peanut Stir Fry Any Protein Food

EASY VEGETABLE STIR FRY WITH CREAMY PEANUT SAUCE

Steps:

• Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
• Chop the snow peas, baby corn and onion. Dice the garlic and ginger.
• Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
• Grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
• In a wok or large pan heat the oil until it starts smoking.
• Add the garlic, ginger, onion, sugar snaps and baby corn.
• Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
• Stir it well for about 4-5 minutes.
• Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
• Make sure it's all nice and creamy. Add a little more water, if not!
• Add some peanuts.
• Let it simmer for another 3-5 minutes.
• Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
• Done!

NOODLE STIR-FRY WITH CRUNCHY PEANUTS

Steps:

• Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.
• Heat ½ tbsp oil in a wok or large frying pan, and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it onto a plate. Heat the remaining oil in the wok. Stir-fry the veg until starting to wilt, then add the noodles and keep cooking. Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.

PEANUT SATAY CHICKEN STIR-FRY

Steps:

• In a large skillet, heat 2 tablespoons oil over medium high heat until shimmery. Add chicken and onion to skillet and saute several minutes until chicken is no longer pink. Add garlic to skillet and saute an additional minute until garlic is fragrant. Transfer chicken to a bowl and set aside.
• In same skillet over medium-high heat, heat remaining 1 tablespoon oil until shimmery. Saute broccoli, sugar snap peas, and red pepper 5-8 minutes until vegetables are crisp-tender. Add chicken back to skillet and reduce heat to medium-low.
• In a small bowl, whisk peanut butter, soy sauce, vinegar, sugar, and cornstarch mixture until smooth. Add to chicken mixture and let stir-fry cook over medium-low heat, stirring occasionally until sauce is thickened and bubbly.
• Add parsley to stir-fry and season with salt and pepper to taste. Serve hot over rice and enjoy!

THAI PEANUT STIR FRY SAUCE

Steps:

• Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

THAI SATAY STIR-FRY

Steps:

• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
• Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.