Thai Stir Fry
Serve this colorful stir fry over rice noodles or steamed rice. Alternatively, add prawns or strips of chicken if you wish.
Serves: 6
Prep time: 20 min | Cook time: 5 min | Bake time: 40 min
Ingredients:
Sauce Ingredients:
- ¼ cup (50 mL) soy sauce
- 2 tbsp (25 mL) ketchup
- 2 tsp (10 mL) brown sugar
- ½ tsp (2 mL) ground ginger
- ½ tsp (2 mL) hot sauce
- 2 tsp (10 mL) cornstarch
Stir Fry Ingredients:
- 1 tbsp (15 mL) canola oil
- 1 medium onion, sliced into small wedges
- 2 garlic cloves, minced
- 2 medium carrots, peeled and cut into matchstick pieces
- ¼ lb (125 g) snow peas or sugar snap peas, trimmed (about 1 cup / 250 mL)
- 1 red pepper, cored and cut into julienne strips
- 10 oz (284 mL) can Money’s Mushrooms, Sliced, drained
- ¼ cup (50 mL) peanuts, toasted and chopped
- Freshly squeezed lime juice
- Fresh coriander
- Rice noodles, cooked (optional)
Instructions:
- Have all ingredients sliced and measured before starting to cook. Combine soy sauce, ketchup, brown sugar, ground ginger, hot sauce, and cornstarch in a small bowl. Stir to blend. Set aside.
- Heat oil in a wok. Add onion and garlic and stir fry for 1 minute. Add carrots, peas, and red pepper and stir fry until almost tender.
- Add mushrooms and soy sauce mixture and continue to stir fry over high heat until vegetables are coated and sauce is thickened.
- Sprinkle with toasted peanuts and a splash of freshly squeezed lime juice. Garnish with fresh coriander and serve on a bed of rice noodles, if desired.
Nutritional Information:
- Calories: 179 Cal, Protein: 6 g, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 24 g, Fiber: 5 g, Sodium: 1099 mg
