Asian Stir Fry

Ingredients

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

Sauce

• 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

Steps

• 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