Ingredients

7 oz Carrots
2 tbsp Sunflower oil
16 oz Pork neck tenderloin, thinly sliced
1 Onion sliced
2 cloves Garlic, minced
1 Yellow bell pepper, seeded and sliced
2 1/2 cups Snow peas
1 3/4 cups Fine asparagus
Chopped salted peanuts, to serve
Satay Sauce:
8 tbsp Crunchy peanut butter
8 tbsp Coconut milk
1 Tso cguku fkajes
1 clove Garlic, minced
1 tsp Tomato paste

Description

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