Categories: Asian

Ingredients

• Sauce:
• 1 1/2 tbsp fish sauce
• 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
• Stir Fry:
• 10 - 12 oz beef , chicken or pork thinly sliced (or peeled prawns/shrimp)
• 2 tbsp oil
• 1 garlic , finely chopped
• 1 large onion , sliced
• 1 large carrot , julienned
• 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)

Directions

1. Mix Sauce ingredients EXCEPT WATER together in a small bowl. Then mix in water (easier to combine).
2. Place beef in a bowl, add 1 tbsp Sauce. Mix, set aside 10 minutes.
3. 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.
4. 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.
5. Add carrots, bean sprouts and Sauce. Cook until veggies are wilted.
6. Add peanuts and shallots, stir.
7. Serve immediately with rice or noodles, garnished with extra shallots and peanuts if desired.

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