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4 servings, 1-1/4 cups (300 mL) each
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Serve with hot cooked long-grain brown rice.
Prepare using lean ground pork or chicken.
The vegetables make this recipe a good source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
The whole family loved this recipe (including both of my small kids)!! I added red peppers and doubled the amount of Asian Sesame Dressing for a boost of flavour. Delicious served with rice too!
I really enjoyed this stir-fry. I left out the Asian Sesame dressing and used more chicken broth and 2 Tbsp. of soy sauce instead. I also added in some sliced red pepper. It smells great!
I made this using several kinds of fresh veggies I had on hand, snow peas, carrots, celery, mushrooms,red and green peppers, with the onions. I mixed in cooked thin spaghetti noodles just before serving to make it a one-pan meal.