Thai Pork Peanut Satay Stir Fry
Thai Pork Peanut Satay Stir Fry
This dish is based on a traditional Thai Chinese street food dish, recreating the delicious flavours of turmeric, cumin and chilli along with the tasty Amoy Peanut Satay Stir Fry Sauce and silky Amoy Ribbon Rice Noodles.
Cooking Information
Prep. time:
5
Cook time:
10
Serving Information
Not Suitable for Vegetarians
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1 tablespoon sunflower oil
1 in ch piece of fresh root ginger, thickly sliced
300 g pork fillet, sliced 1 cm thick
1 tablespoon rice wine or vegetable stock
1 tablespoon Amoy dark soy sauce
1 packet of Amoy Peanut Satay Sauce
2 X 150g Amoy Rice Ribbon Noodles or Rice Noodles
100 g raw peanuts, crushed (optional)
100 g Pak choy, washed, leaves separated, stalks sliced into 1 inch pieces
1 carrot, top and tailed, sliced on the angle
3 baby corn, sliced on the angle
150 g mangetout, washed, whole
2 spring onions, sliced 1 inch pieces on the angle
- Heat a wok (or sauté pan) over high heat and add the sunflower oil giving it a swirl to coat the sides of the wok (or pan). Add the ginger slices and stir-fry for a few seconds to release their aroma and flavour into the oil. Add the pork slices and let it settle in the wok for a few seconds before flipping the meat and tossing it (so it colours and caramelises at the edges). As the pork starts to brown, add the rice wine and Amoy’s dark soy sauce. Quickly follow in with all the vegetables and toss cooking for 1 minute. Add Amoy’s Peanut Satay Sauce and toss together cooking for another minute until all the ingredients are coated well in the sauce. Take off the heat and season with 1 more tablespoon of the dark soy sauce. Sprinkle in the roasted salted peanuts and give it one last toss.
- To serve, ladle and divide the noodles onto two serving plates, serve and eat immediately.
- Tip: For an added spicy kick, season with some dried chilli flakes or fresh sliced birdseye chilli, add the juice of 1 lime for a zesty zing at the end and a garnish of spring onion curls for extra wow factor.