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Spicy Szechwan Stir-Fry
Perfect for a complete meal.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes

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Nutritional Information
 
Spicy Szechwan Stir-Fry

  • 1 Tbsp. (15 mL) VH® Soya sauce
  • 1 tsp. (5 mL) cornstarch
  • 2 tsp.(10 mL) minced ginger root
  • ½ lb. (227 g) turkey breast cut into strips
  • 2 Tbsp. (30 mL) vegetable oil
  • 6 green onions, coarsely chopped
  • 6 mushrooms, quartered
  • 1 bottle (355 mL) VH® Szechwan Stir-Fry sauce
  • 1 tsp. (5 mL) cider vinegar
  • 3/4 cup (180 mL) plain peanuts
  • Fresh minced coriander
  • Yet-ca-mein noodles (or Chinese noodles or rice),

Per Serving: 275g (Serves: 4)


Amount % Daily Value
Calories 570
Total Fat (g) 30 46%
Saturated Fat (g) 3.5 18%
+ Trans Fat (g) 0
Cholesterol (mg) 0 0%
Sodium (mg) 1750 73%
Carbohydrates (g) 57 19%
Fibre (g) 4 16%
Sugars (g) 28
Protein (g) 21


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

  1. Mix VH® Soya sauce, cornstarch and ginger root in a bowl. Add the meat and toss to coat evenly. Cover and refrigerate for 30 minutes.

  2. Heat oil in wok or a non stick frying pan. Stir-fry the meat until it is no longer pink. Add onions, mushrooms and cook for 5 minutes.

  3. Add VH® Szechwan Stir-Fry sauce and cider vinegar, continue cooking for 3 minutes.

  4. Add peanuts and coriander and cook for 1 minute longer.

  5. Serve with Yet-Ca-Mein noodles (or Chinese noodles or rice), prepare following package directions.

Tip: Substitute the type of meat (beef, pork) and the flavour of VH® Stir-Fry Sauce (Sweet & Sour, Teriyaki, Asian 5 Spice or Orange Ginger) for a different Stir-Fry combination every time!