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Beefy Thai Stir- fry
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| Ingredients | |
| 1 tbsp (15 mL) | Safflower Oil |
| 1 pkg (227 g) | Meatless Beef Strips |
| 2 tsp (10 mL) | Thai Stir-Fry Seasoning Grinder |
| 2 cloves | garlic, minced |
| 1 tbsp (15 mL) | minced ginger root |
| 1 | carrot, thinly sliced |
| 1 stalk | celery, thinly sliced |
| 1 | sweet red pepper, thinly sliced |
| 3 | green onions, cut in 2-inch (5 cm) lengths |
In large nonstick frying pan or wok, heat 1 tsp (5 mL) of the oil over medium-high heat; stir-fry meatless strips until lightly browned, about 2 to 3 minutes. Transfer strips to plate; set aside.
In same frying pan or wok, heat remaining oil over medium-high heat; cook garlic and ginger until fragrant, about 30 seconds. Add carrot, celery, red pepper, spice grinder and 1/4 cup (50 mL) water; stir-fry for 3 to 4 minutes or until vegetables are tender-crisp. Add meatless strips, green onions and another 1/4 cup (50 mL) water; stir-fry for 2 minutes or until onions are tender-crisp.
If desired, serve with steamed Jasmine Rice and garnish with additional, sliced green onions.
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