Quick Satay Peanut Stir Fry (any protein)

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. Protein - 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).

TIP: Tenderise chicken or beef the Chinese restaurant way. See How to Velvet Chicken and How to Velvet Beef.

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.