This Stir Fry 3 ways is a great way to change up the same meal and keep it interesting! The kids love it with noodles, I like it with zoodles and Zee loves it with rice. I love that it’s packed with veggies and can be made in one large pan!
1 package, Fontaine Family Veal Cutlets, cut into thin stripes
2 tbsp soy sauce
1 tsp fish sauce
1 tsp sriracha sauce
2 tsp toasted sesame oil
2 cloves fresh garlic, minced
1 tbsp fresh ginger, minced
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 spinach
1/4 cup chopped coriander
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 chilli flakes
1 tsp brown sugar
1/3 cup water
1 tbsp cornstarch
Flatten the cutlets using a meat mallet.
Cut the veal into thin stips, 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 3-4 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.
At this point you can serve over jasmine rice or zucchini noodles. You can also cook rice noodles according to the package and once cooked, add the noodles straight into the stir fry.
Sprinkle with coriander, some sesame seeds and a little sriracha!