"Beefy" Thai Stirfry

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Trying to serve one vegetarian dinner per week? This is a great choice for the family members who may be resistant to eating vegetarian!

Tags: Intermediate, 30 mins, Entrées, Vegetables, Fry, President's Choice Blue Menu, Low Calories, Soy, Vegetarian
Serves: 4
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 8  minutes
Total: 28  minutes

Additional Information

Ingredients

1 tbsp (15 mL) PC 100% Pure Safflower Oil
1 pkg (227 g) PC Blue Menu Meatless Beef Strips
2 cloves garlic, minced
1 tbsp (15 mL) minced ginger root
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 sweet red pepper, thinly sliced
3 green onions, cut in 2-inch (5 cm) lengths
2 tsp (10 mL) ground PC Thai Stir-Fry Seasoning Grinder

Instructions

  1. In large nonstick frying pan or wok, heat 1 tsp (5 mL) of the oil over medium-high heat; stir-fry meatless strips until lightly browned, about 2 to 3 minutes. Transfer strips to plate; set aside.
  2. In same frying pan or wok, heat remaining oil over medium-high heat; cook garlic and ginger until fragrant, about 30 seconds. Add carrot, celery, red pepper, spice grinder and 1/4 cup (50 mL) water; stir-fry for 3 to 4 minutes or until vegetables are tender-crisp. Add meatless strips, green onions and another 1/4 cup (50 mL) water; stir-fry for 2 minutes or until onions are tender-crisp.
  3. If desired, serve with steamed PC Thai Jasmine Rice and garnish with additional, sliced green onions.

 

Chef's Tips

As with all stirfries, it’s best if you chop everything and have it all lined up near the stove before you start to cook.

Nutritional Information

Per 1 cup (250 mL) serving
Calories 150 Cal
Fat 6 g
Sodium 460 mg
Carbohydrate 10 g
Fibre 3 g
Protein 15 g (includes 6.75 g soy protein)
Source of fibre