Water, Celery, Soy Sauce (Soy extract (Water, Soybeans, Salt, Wheat Flour [Calcium, Iron, Niacin, Thiamin), Water, Sugar, Molasses, Salt, Barley Malt Extract, Acidity Regulator E260), Rapeseed Oil, Sugar, Peanut Butter (Roasted Peanuts 94%, Palm Oil, Cane Sugar, Salt, Peanut Oil), Red Chillies, Corn Flour, Spring Onion, Shrimp Paste (Shrimp (Crustaceans) 77%, Salt), Ginger, Preserved Vegetables (Mustard, Salt, Turnip, Cowpeas, Rapeseed Oil, Chili, Sugar, Cooking Wine, Flavour Enhancers E627, E631, Acidity Regulator E270, Spices), Flavour Enhancer E621, Curry Powder (Coriander Turmeric, Mustard, Bengal Gram Farina, Cumin, Chillies, Fenugreek Black Pepper, Garlic, Salt, Fennel, Poppy Seeds), Garlic (Sulphites) Flavouring, Colour E150C.

ALLERGY ADVICE: FOR ALLERGENS, SEE INGREDIENTS IN BOLD.

Produced in a factory that handles Nuts, Peanuts and Sesame.

1. STEP 1: Serves 1 Heat 1 tbsp of vegetable oil in a large frying pan or wok.
    
2. STEP 2:Stir-fry 70-80g of sliced lean beef, chicken or seafood until partly cooked.
    
3. STEP 3: Add 80g of sliced mixed vegetables such as onion, celery, carrots, bamboo shoots, and red/green peppers.
    
4. STEP 4: Continue to stir-fry for 1 minute.
    
5. STEP 5: Add 130g of Mayflower Satay Sauce.
    
6. STEP 6: Bring back to heat and continue cooking for 30 seconds or until the whole mixture is piping hot. Serve with white rice or fried rice.