Meet your new midweek secret weapon: an astonishingly quick Satay Peanut Stir Fry that tastes like what you get from Chinese restaurants. On the table in 15 minutes, made with your choice of protein – beef, chicken, pork, prawns/shrimp or tofu!
I love being proven wrong over good food.
I can usually read a recipe and have a good sense for what it will taste like. I know, for example, a stir fry made with just soy sauce and sugar would just taste flat and bleh.
And I must confess, when I first saw the relatively short ingredient list for the Satay Peanut Stir Fry Sauce for this recipe, I was a bit dubious – but also curious. Would it have enough depth of flavour, could you taste the peanut, was there even enough sauce??
I was dead wrong.
This, my friends, is a gem of a find. It’s not mine, it’s a reader recipe – Pat The Wanderer, a self declared nomad…..I love the mystery surrounding where “home” actually is!
Long time readers know I’m a fan of Satay, having done my share of various types including Indonesian Satay Skewers (easiest of the bunch, Malaysian and Thai coming soon), Satay Chicken Noodle Salad (this is epic!), a Chicken Satay Curry and a saucy Chinese Chicken Satay Stir Fry (my copycat of the satay chicken from Chinese restaurants here in Australia).
Though they are all easy, the ingredient list is a bit longer than the typical quick midweek meal I share here, and some require pulling out your food processor. So I’m pretty chuffed to have discovered this QUICK Satay Peanut Stir Fry recipe!
I’ve made this 5 times – 3 times with beef, once with chicken and prawns/shrimp. If you’re a busy person, fan of satay, lover of Chinese food and/or all of the above, this one is for you. Pat The Wanderer, we thank you! – Nagi xx
Brief Tales From San Francisco
Ahhh San Francisco, how I love thee! I have often declared that if I were to live anywhere else in the world, it would be here. The climate is pleasant year round, it’s such a beautiful coastal city reminiscent of Sydney, the stunning wine regions of Sonoma and Napa are a short 40 min – 1.5 hour drive away, there’s plenty of the shopping that America is famous for and by golly, the food! My previous visits here have been with friends and I must confess there was more of a focus on bar hopping and boogying on the dance floor than discovering the foodie scene. This time I had a plan and wow, I’ve been blown away!
I don’t feel like I have experienced enough of of the San Francisco food scene to do a food map like I plan to do for NYC. But when I started jotting down the places we visited and a brief description, it got too long for this post! So I thought I had better do some sort of San Francisco food map as well. Besides, it would be a shame not to share all the extensive research that was done by the RecipeTin Family (including those back home who weren’t on the trip who contributed!) on San Fran’s best food haunts. From epic blow-out places to the cheap and cheerful ( <– my favourites!), some well known places and others that are local secrets. 🙂
I feel like I lose half this week with travel – we fly out in 2 hours which is late Sunday night SF time and land Tuesday morning. Jet lag on the way back to Australia is absolutely horrid – it takes me days to recover. I’m really, really aiming to get these maps done this week because I know there are a bunch of readers heading to NYC this week (prepare yourself for the heat guys! It is a killer!) N x ❤️
PS Also no photos yet because I literally am at SFO airport writing this and my mother has the “good” camera and I can’t find her. She might be lost in the Duty Free Store. 🙂
PPS Okaaaaay….. a few candid snaps from my iPhone. Clockwise from top left: Me trying to figure out how to put a crab bib on and looking like a stuck pig trying to squeeze into a tiny top, Mum enjoying wine tasting in the Napa (I was her personal driver), shopping for a gift for Dozer in Chinatown and one sensible tourist photo.
And because I distracted you with all that San Fran talk, a reminder of today’s recipe – this Quick Satay Peanut Stir Fry!!!! – Nagi xx
- 1 1/2 tbsp fish sauce (Note 1)
- 1 1/2 tsp sugar
- 2 tsp cornflour / cornstarch
- 1 garlic clove , minced
- 1 tsp grated ginger
- 1 tsp curry powder (any - I use hot!)
- 1 1/2 tbsp crunchy peanut butter (smooth also ok)
- 2 tbsp water
- 300 - 350 g / 10 - 12 oz beef , chicken or pork thinly sliced (or peeled prawns/shrimp) (Note 2)
- 2 tbsp oil
- 1 garlic , finely chopped (Note 3)
- 1 large onion , sliced
- 1 large carrot , julienned (Note 4)
- 1 big handful bean sprouts (~1 1/2 cups packed)
- 1/2 cup finely sliced shallots / green onions (plus more for garnish)
- 1/4 cup crushed peanuts , plus more for garnish (optional)
Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
Heat oil in a wok or large heavy based skillet over high heat. Add garlic and stir until golden (~10 sec) then add onion. Cook for 1 minute.
Add beef. Cook for 1 1/2 minutes or until it mostly turns brown (some red spots ok). If using pork, chicken or prawns, cook until almost cooked through.
Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
Add peanuts and shallots, stir.
Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired.
1. Fish Sauce has more layers of flavour than soy sauce. But if you are a fish sauce hater or are concerned about this tasting fishy (which I do not think it does), then feel free to sub some or all of it with light or all purpose soy sauce (not dark or sweet soy sauce).
2. This recipe works very well with any protein. It would even work with fish but it would need to be a sturdy one cut into cubes that can hold up to stir frying, or cook it separately then spoon over Satay Vegetables (that's a good way to make this for fish).
3. STIR FRY TIP: Finely chopped garlic works better for stir fries than using a mincer or from a jar because it's not wet so it doesn't stick to the wok, and also because the pieces are slightly larger it doesn't burn as quickly. If using a jar or mincer (yes I do!), then add the garlic with the onion.
4. I used pre shredded carrots. I always have a bag of Just Veg pre-shredded carrots in my crisper because it lasts for weeks and weeks, it is excellent quality because it's made by the wives of QLD Carrot Growers and they are packaged within a few hours of being pulled from the ground. Available only at Woolworths in Australia. Super handy for extra hit of veggies to throw into sandwiches, omelettes, soups, salads, stir fries etc.
5. STIR FRIED NOODLES: To make stir fried noodles, double Sauce and add about 350g/12 oz of fresh noodles or 200g/7oz of dried noodles (rehydrate/cook per packet). Add it with the Sauce, toss to coat then serve.
Quick Satay Peanut Stir Fry recipe video!
LIFE OF DOZER
At the time this post goes live, I’ll be up in the air enroute from San Francisco to Sydney, back to my usual routine. This is part of it – every single time I take Dozer to the beach, I open the boot, Dozer leaps out, bolts across the park and all the way down the beach about 500m/550 yards away (Step 1) then a few minutes later, bolts back to make sure I’m coming (Step 2).
Every. Single. Time.
So tomorrow when I land, I’ll be back to it. 🙂