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!
This recipe is made using one of my master sauce recipe, this Peanut Sauce for Stir Fries. Like my All Purpose Stir Fry Sauce, it can be used for any stir fry or noodles using a “formula” (provided in the recipe) and forms the basis for many recipes I’ve shared over the years!
Quick Peanut Stir Fry
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 Thai Chicken Satay, Indonesian Satay Skewers (easiest of the bunch, Malaysian 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!
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
Quick Satay Peanut Stir Fry (any protein)
- 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. (For a low carb, low cal option, try Cauliflower Rice!)
WATCH HOW TO MAKE IT
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. 🙂