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Szechuan and Tomato Stir Fry
- RECIPE MAKES: 2 portions
- PREP TIME: 10 minutes
- COOK TIME: 10 minutes
Method
Step 1
Heat oil in large frying pan.
Step 2
Add peppers, spring onions, courgette, carrot, coriander, celery, tomato, mushrooms, babycorn, pak choi and garlic into pan, cook for 2-4 minutes
Step 3
Add Chinese five spice, lemon juice and tomato, cook for a further 3 minutes.
Step 4
Stir in Szechuan sauce making sure all vegetables are covered and cook for 2 minutes.
Serving Suggestion:
-Serve with spiralized courgette-spaghetti, cauliflower rice or sweet potato
-If you need that crispy crunch, serve with deep fried spiralised sweet potato or parsnip!
Top Tip:
-If you like spice try adding in some fresh chillies
Ingredients
- 1 large pepper, finely chopped into strips
- 50g Courgette, finely chopped into strips
- 50g Carrot, finely chopped into strips
- 25g Spring onion, finely chopped
- 10g Coriander, finely chopped
- 25g Tomato, finely chopped
- 20g Celery, finely chopped into strips
- 25g Mushrooms, finely chopped
- 25g Pak choi or cabbage, finely chopped
- 50g Babycorn
- 1 tbsp Olive oil
- ½ tsp Chinese five spice
- 1 Garlic clove, finely chopped
- ½ Juice from lemon
- 50g Tomato stir fry sauce e.g. blue dragon szechuan sauce*
- *Always check the protein content on labels as ingredients can change
Table
