A quick and colourful, Asian-inspired recipe.
Before you start
You will need a wok or frying pan.
Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.
- Slice the meat into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, tomato paste, Cognac or brandy (optional), cornstarch, sugar, and a bit of grated ginger. Chill for at least an hour in the refrigerator.
- Preheat the oven to the lowest setting.
- Prepare the vegetables. Coarsely chop the onion, cut the pepper into strips, halve or quarter the bok choy (depening on the size) and mince or press the garlic.
- Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, bell pepper, and chili pepper. Add a little salt and cook about 5 min until they start to soften, taking care not let them burn. Add the bok choy and stir-fry 4-5 min, until cooked but still crunchy. Set the vegetables aside on the warmed serving plate in the oven.
- Add the remaining oil and the marinated meat. Reserve the remaining marinade. Stir constantly over medium heat 5-7 min until the meat is almost cooked. Put the vegetables back into the wok and add the remaining grated ginger. Stir in the reserved marinade. Cook another 2 min. Add salt and pepper to taste. Serve.
Nutrition Facts Table
per 1 serving (420g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||4 ½||servings|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¾||serving|
ClaimsThis recipe is :
- Source of :
- Copper, Omega-3, Omega-6, Vitamin D
- Good source of :
- Calcium, Fibre, Pantothenic Acid, Phosphorus, Vitamin B1
- Excellent source of :
- Folacin, Iron, Magnesium, Manganese, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
|Meat and Alternatives||2 ½|