A spicy Stir Fry
Leo’s Take: To make this you really need a wok if you don’t have one, well it’s better to wait. The combination of different south-east Asian flavors brings the dish to a new level. It’s quick and it’s something where you can prep in the morning and whip it together in 15 minutes at night.
Ingredients:
1 whole yellow onion chopped into strips.
1-inch ginger peeled and diced
4 garlic cloves diced
1 whole lemongrass stick diced
1/2 red pepper chopped in strips
5 -10 mushrooms of your choice (I use cremini)
1/2 head broccoli florets
2 multi-color carrots sliced at\ an angle
1.5 pounds chicken thighs or breast cut into 1-inch pieces.
1 handful of peanuts toasted
2 lime (garnish)
1/3 cup or 1 Handful cilantro chopped
1/3 cup of mint chopped
2 Thai Chili or serrano pepper diced (deseed if you don’t like spice).
Thai Chilli sauce. (optional)
1/4 cup fish sauce
1/4 cup Oyster sauce
3 tbsp Hoisin sauce
1/4 cup soy sauce
3 tbsp Fish sauce
1 pound of rice noodles.
3 tbsp coconut oil
Instructions:
Ensure your wok is cleaned properly and dressed with wok oil.
Get your wok on high, add your coconut oil and once it’s sizzling add in your chicken and, toss for 2-4 minutes then set aside.
Onions lemongrass garlic ginger till softened 2-3 min
Broccoli carrots half of all the sauces
put the chicken back in cook for 3-5 min
put noodles in add all peanuts and herbs.