Satay Chicken Stir-Fry Sauce
Everyone loves the mild yet irresistible flavours of this classic sauce. It's an exotic and world-famous far Eastern flavour experience, made from a delicious blend of traditional spices.
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Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Satay Pork
Vermicelli Rice Noodle Salad
Method
Satay Pork
- Slice pork fillet into 1cm thick slices and season with salt and pepper
- Heat oil in a large non-stick frying pan over medium-high heat. Cook 1-2 minutes or until golden and cooked through. Remove and set aside
- Reduce heat to medium-low and stir in Satay Chicken Stir-fry Sauce and water. Simmer a few minutes. Remove from heat and cool
Vermicelli Rice Noodle Salad
- Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 minutes and use a fork to loosen noodles. Drain and rinse in cold water and return to bowl. Use kitchen scissors to cut strands into manageable lengths
- Add cabbage, carrot, capsicum, green onions, sprouts, coriander and mint; mix well
- To serve, spoon about 2 tablespoons of the cooled satay sauce over salad, along with juice of half a lime. Toss to mix well
- Place salad onto serving platter and arrange pork over the top. Drizzle remaining satay sauce over the top and garnish with extra herbs, fried shallots and lime wedges
Tips & Hints:
- Satay Chicken Stir-fry Sauce should be pouring consistency. Add more water if too thick or simmer longer if too thin
Satay Pork
- Slice pork fillet into 1cm thick slices and season with salt and pepper
- Heat oil in a large non-stick frying pan over medium-high heat. Cook 1-2 minutes or until golden and cooked through. Remove and set aside
- Reduce heat to medium-low and stir in Satay Chicken Stir-fry Sauce and water. Simmer a few minutes. Remove from heat and cool
Vermicelli Rice Noodle Salad
- Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 minutes and use a fork to loosen noodles. Drain and rinse in cold water and return to bowl. Use kitchen scissors to cut strands into manageable lengths
- Add cabbage, carrot, capsicum, green onions, sprouts, coriander and mint; mix well
- To serve, spoon about 2 tablespoons of the cooled satay sauce over salad, along with juice of half a lime. Toss to mix well
- Place salad onto serving platter and arrange pork over the top. Drizzle remaining satay sauce over the top and garnish with extra herbs, fried shallots and lime wedges
Tips & Hints:
- Satay Chicken Stir-fry Sauce should be pouring consistency. Add more water if too thick or simmer longer if too thin
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Dan
Question - I've never heard of pork fillet. If I don't have that specific cut, what's a good substitute? Also, I see on their website Passage to Asia no longer sells this product. Is there one you'd recommend other than them?
Dan
Question - I've never heard of pork fillet. If I don't have that specific cut, what's a good substitute? Also, I see on their website Passage to Asia no longer sells this product. Is there one you'd recommend other than them?
+ 4 star only ratings in addition to the reviews above
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