Asian Stir Fry


  • 3-4 rough chopped or broken dried red chilies
  • 2 cloves rough chopped garlic
  • ¼ cup roasted peanuts
  • 300-400g deshelled frozen shrimp


  • 1 tsp corn starch
  • 2 tsp chili garlic sayce
  • 2 tsp fish sauce
  • 1-2 tsp genuine oyster sauce
  • 3 tbsp shaoxing wine
  • ¼ cup soy sauce
  • ⅛ cup dark soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • Pinch of salt to taste


  • Heat dried red chilies in pot or wok on medium heat to unleash flavour
  • Add neutral vegetable oil (or coconut oil) to spice up the oil
  • Add garlic and peanuts
  • Add shrimp
  • Add cornstarch to pre-marinated meat and add to oil
  • Remove meat to a plate once cooked
  • Add more oil, then marinated vegetables. Add in phases by how hard the vegetable is to prevent overcooking of soft vegetables. Remove vegetables to a plate once cooked
  • Add sauce for vegetables and toss until evenly coated
  • Remove vegetables to a place once cooked
  • Add cooked chicken back to pot, add sauce, then toss until evenly coated
  • Serve with rice

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