Thai Satay Stir Fry Recipes

QUICK SATAY PEANUT STIR FRY (ANY PROTEIN)

Steps:

• 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!)

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.

THAI STYLE STIR FRY WITH PEANUT SATAY SAUCE

Steps:

• Cook the rice according to packet instructions, drain and leave to one side covered. Heat 1 tbsp coconut oil in a large frying pan or wok and add the Oumph! pieces (or tofu etc.) and cook for about 5 minutes, turning often until slightly golden.Meanwhile, stir together all of the Peanut Satay Sauce ingredients until smooth and creamy, adding up to 4 tbsp to make a pourable consistency. Season with black pepper.Throw the pepper, sweetcorn, mange tout, chopped chilli, garlic and ginger to the frying pan or wok and keep tossing to cook evenly. Fry for about 5 minutes, then add the kale and cook for another minute or so to wilt the leaves before stirring trough the Tamari soy sauce. Check the vegetables are tender but crisp and remove from the heat.If desired, add the peanuts to a hot pan and toast for a few minutes until fragrant, stirring well. Remove from the heat and chop. Add the lime halves to the hot pan and sear for 2 minutes until charred.To serve, divide the rice between two bowls, top with the Thai-style stir fry, chopped peanuts, fresh coriander, spring onion and lime. Drizzle over the Peanut Satay Sauce and enjoy.

THAI VEGETABLE STIR FRY

Steps:

• Heat the oil and saute garlic.
• Add chili paste and/or satay sauce, brown sugar, and fish sauce; stirfry and cook 30 seconds.
• Add vegetables and stir with sauce.

CHICKEN SATAY STIR-FRY

Steps:

• Slice chicken breast into strips and blend with the soy sauce, vinegar, sugar, five-spice and garlic. Cover and leave to marinade in the fridge for at least 30min.
• Drain the chicken, reserving any marinade.
• Heat the wok, then add the groundnut oil. When hot, add 2 garlic cloves, onion and chicken and stir-fry for 3 min.
• Add remaining veggies and stir-fry for 4 min or until meat is tender and veggies have softened
• Blend the reserve marinade, the peanut butter and 2 tbsp of hot water. When smooth, stir into the wok for several minutes until the sauce is thick.
• Serve on a bed of jasmine rice and sprinkle with coriander and chopped nuts

THAI SATAY NOODLES

Steps:

• In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
• Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
• Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
• Serve with the basil leaves and peanuts sprinkled over.

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.

CHICKEN STIR-FRY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
• Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
• Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
• Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
• Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
• Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

THAI PORK SATAY

Steps:

• In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.

THAI SHRIMP STIR-FRY

Steps:

• In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.