Sponsored by: Fuse Sauces
"This country isn't a melting pot. Think of this country as a stir fry. That's what this country should be. A place where people are appreciated for who they are." - Jane Elliott
WARNING: Please try this at home. Fun to make, easy to eat, and a staple for millennial movers and shakers, join AMAS and Christina from Fuse Sauces as they prepare some delicious stir fry.
Thai Peanut Stir Fry:
Soak noodles for 3o minutes to remove starch. Cook in boiling water for 3 minutes. Drain.
Heat pain. Add aromatics (suggest garlic and shallots) and protein choice (suggest prawns or chicken).
Add egg to make crepe.
Push aside.
Add Fuse Thai Peanut sauce (note at bottom). Add cooked noodles and coat.
Serve with fresh sprouts, cilantro, red pepper, scallions and crushed peanuts.
Sauce: If using only Thai Peanut sauce, use 4 oz of sauce. For more complexity, options include adding fish sauce, soya sauce, sambal and tamarind.
About Fuse Sauces
In 2007, Fuse started its first restaurant location in Yaletown (Vancouver, Canada) and slowly expanded to several satellite locations. Fuse Pan Asian Express offered delicious hand-made tapas and custom stir-fries.
Fuse Pan Asian Cafe followed soon after to offer innovative Asian fusion beverages – from honey Chrysanthemum ginger ale to fresh black currant ice teas.
In 2009, our customers started asking us for extra sauces with their food orders. When customers started bringing their own containers in, we knew it was time to bottle and sell our sauces.
By 2010, our sauces were available at local farmers markets, high-end retailers and our restaurants/cafes in Vancouver.
In 2014, Fuse TemptAsian Sauces was born in Seattle, and we are excited to offer our retail bottles (12 oz.) and food-service jugs (128 oz.) to customers in the Pacific Northwest.
SPECIAL THANKS