Satay Stir Fry Vegetables  (meat or vegetarian)
By Kamrang and Ross McKenzie, Toronto NSW
Satay sauce

Ingredients:
  • 3/4 cup coconut cream
  • 2 tbs peanut butter
  • 1/4 cup unsalted peanuts, crushed
  • 1 cube/tsp stock (chicken, beef or vegetable)
  • 1/4 sachet Vissot Cambodian Curry paste, dissolved in 1 tbs hot water (see below)

Method:
  1. Combine all ingredients in a small pot
  2. Stir and heat gently on medium heat (do not let it boil and be careful not to let it burn)
  3. Heat until well mixed and dissolved
  4. Remove from heat and cover to keep warm
Stir Fry

Ingredients:
  • 1/2 medium broccoli, cut into medium size pieces
  • 1 carrot, cut into strips
  • 1 small bunch (2-3 small heads) baby pak choy
  • 1/2 red capsicum, cut into strips
  • 250g chicken or beef (or a suitable meat substitute), sliced thinly

Vegetable alternatives:
- Green beans (replace broccoli)
- Baby corn or zucchini (replace capsicum)
- Chinese broccoli (replace pak choy)

Method:
  1. Boil or steam broccoli and carrot for 3 minutes, drain and cool under running cool water. Set aside.
  2. Cut 1cm off the stem of the pak choy and separate the leaves
  3. Fry meat in lightly oiled frypan
  4. Add capsicum and baby pak choy and fry until the pak choy shrinks
  5. Add the other vegetables and fry until mixed and heated through
  6. Drain any excess liquid
  7. Remove from heat and mix in the warm satay sauce
  8. Serve with boiled rice

Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:    
Add water until almost covered (1 tbs for 1/4 sachet). Microwave on high until soft (about 10 seconds). Or soak in hot water for 10 minutes:   
Mash into a smooth paste with the back of a spoon:

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