Lemongrass and fish sauce lend a Thai touch to this delicious stir fry. Perfect when served with freshly cooked white rice.
I tried the recipe as it was and found it far too salty from the amount of fish sauce quantity advised. The second time I used only tablespoon of fish sauce in the sauce and added one tablespoon of lime juice. That worked better for me. For a bit of crunch I added some unsalted cashew nuts at the end of cooking, making this a hybrid Thai/Chinese dish. - 16 Jun 2013 (Review from Allrecipes UK & Ireland)