Thai Pork Peanut Satay Stir Fry

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Thai Pork Peanut Satay Stir Fry This dish is based on the distinctive flavours of the classic Thai street food dish, Pork Peanut Satay Skewers. Overview Serves 2 people Cooking time 10 minutes Preparation 5 minutes Ingredients Method 1 tablespoon sunflower oil 1. Prepare all the vegetables. 1 inch piece of fresh root ginger, thickly sliced 2. Heat a wok over high heat and add the sunflower oil, 300g pork fillet, sliced 1cm thick giving it a swirl to coat the sides of the wok. Add the ginger 1 tablespoon rice wine or vegetable stock slices and stir fry for a few seconds to release their aroma 1 tablespoon Amoy Dark Soy Sauce and flavour into the oil. Add the pork slices and let the 1 packet of Amoy Peanut Satay Stir Fry Sauce meat settle in the wok for a few seconds, before flipping 2 x 150g packs of Amoy Ribbon Rice Noodles and tossing it (so it colours and caramelises at the edges). 100g raw peanuts, crushed (optional) As the pork starts to brown, add the rice wine and Amoy For the vegetables Dark Soy Sauce. Quickly follow with all the vegetables and 100g pak choi, washed, leaves separated, toss, cooking for 1 minute. Add Amoy Peanut Satay Stir Fry stalks sliced into 1 inch pieces Sauce and Amoy Ribbon Rice Noodles and toss together, 1 carrot, top and tailed, sliced on the angle cooking for another minute until all the ingredients are 3 baby corn, sliced on the angle well-coated in the sauce. Remove from the heat and season 150g mange tout, washed, whole with 1 more tablespoon of the Amoy Dark Soy Sauce. 2 spring onions, sliced 1 inch pieces on the angle Sprinkle over the roasted salted peanuts and give it one last toss. 3. To serve, ladle and divide onto two serving plates Ching’s Tip and eat immediately. For an added spicy kick, season with some dried chilli flakes or fresh sliced bird’s eye chilli. Add the juice of 1 lime for a zesty zing at the end. AMOY.CO.UK.

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