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Szechuan and Tomato Stir Fry

  • RECIPE MAKES: 2 portions
  • PREP TIME: 10 minutes
  • COOK TIME: 10 minutes
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

  • 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