A stir fry is an easy way to get your protein and vegetables in. You can adapt this recipe to add in any of your favourite vegetables. The Asian flavours are delicious. If you are making this recipe on a work night, chop the vegetables the day before so that they are ready to cook when you are. It will save you some time. You can serve the dish with any of your favourite sides including rice, rice noodles or your favourite vegetable noodle.
Ingredients – Marinade
- Fontaine Family Veal Cutlets, cut into thin strips
- 2 Tbsp. soy sauce
- 1 tsp. fish sauce
- 1 tsp. sriracha sauce
- 2 tsp. toasted sesame oil
- 2 garlic cloves, minced
- 1 Tbsp. fresh ginger, minced
Ingredients – Stir Fry
- 4 Tbsp. oil
- 1 medium yellow onion
- 1/2 red pepper
- 1/2 yellow pepper
- 1 medium carrot
- 7-8 cremini mushrooms
- 1 Chinese eggplant
- 1 handful baby spinach
- 1/4 cup coriander, chopped
Ingredients – Sauce
- 1 Tbsp. soy sauce
- 1 ½ tsp. sriracha sauce
- 1 tsp. toasted sesame oil
- 1/3 cup oyster sauce
- 1 tsp. pepper
- 1/2 tsp. red chili flakes
- 1 tsp. brown sugar
- 1/3 cup water
- 1 Tbsp. cornstarch
Preparation
- Flatten the cutlets using a meat mallet. Cut the veal into thin strips, place veal in a bowl and mix in all the marinade ingredients. Mix well and set aside.
- Chop all the vegetables into similar size so they cook evenly. In a medium size bowl, mix all the ingredients for the sauce and set aside.
- Heat a large saucepan or wok on medium high heat and add oil. Once oil is heated, add in marinated veal and cook for 4-6 minutes until the meat browns a little. Take veal out of the pan and set aside.
- Add in a little more oil, and cook vegetables for 3-4 minutes until they soften a little. Return cooked veal to the pan/wok and mix well. Pour the sauce into the pan and simmer. The sauce will thicken.
- Let simmer for 4-5 minutes, add a little water if the sauce becomes too thick.
- Serve over jasmine rice or zucchini noodles. You can also cook rice noodles according to instructions on package and once cooked, add the noodles to the stir fry.
- Sprinkle with coriander, some sesame seeds and a little sriracha!
