Sweet & Sour Stir-Fry mix
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Perfectly Balance Your Plate
Serve with 1⁄2 cup rice and 1 cup steamed veggies, your choice
Ingredients
1 pkgSweet & Sour Stir-Fry Seasoning (Pack of 3)
1 can (14 oz/398 ml) pineapple chunks
2 tbsp each soy sauce, white vinegar, and water
3 tbsp oil
1 lb (450 g) boneless, skinless chicken breasts
1⁄4 cup cornstarch
2 cups snap peas
Preparation
In a bowl, combine seasoning with pineapple chunks (including juice), soy sauce, vinegar, and water. Set aside.
Cut chicken into bite-sized pieces.
Heat oil in wok over high heat. In a separate bowl, toss chicken with corn starch; shake off excess.
Add chicken to wok; stir-fry until golden, 6–8 min.
Stir in snap peas and reserved seasoning mixture; cook until snow peas are tender crisp, 2 min. Serve over rice, if desired.
Nutritional Information
Per serving: Calories 360, Fat 13 g (Saturated 1.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 32 g (Fibre 4 g, Sugars 18 g), Protein 28 g.
Tips
Make it vegan and replace chicken with medium-firm tofu, cut into 1” cubes.
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To streamline prep time, use dried mushrooms – no chopping required!
Perfectly Balance Your Plate
Serve with 1 cup steamed veggies.
Ingredients
1 lb (450 g) lean ground pork
1 pkgYaki Udon Stir-Fry Seasoning (Pack of 3) orSweet & Sour Stir-Fry Seasoning (Pack of 3)
1 pkg (14 g/1⁄2 oz) dried shiitake mushrooms
4 cupsNourish Broth
1 cup water
2 pkgs (200 g/7 oz each) fresh Udon noodles
4 green onions
Toppings (optional): steamed baby bok choy, hard-boiled egg
Preparation
Place pork in Round Steamer. Cover and microwave on high for 4 min.
Using Ground Meat Separator, break cooked pork into pieces. Stir in seasoning, mushrooms, chicken broth, water, and noodles. Microwave uncovered for 10 min or until mushrooms have rehydrated.
Meanwhile, chop green onions. When soup is cooked, stir in green onions. Divide into 4 bowls and add toppings, if desired.
Nutritional Information
Per serving: Calories 480, Fat 14 g (Saturated 5 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 320 mg, Carbohydrate 58 g (Fibre 3 g, Sugars 8 g), Protein 32 g.
Tips
Dried mushrooms pack big flavour and there’s no chopping required! Recipe also works well with fresh mushrooms. Sauté 4 cups of sliced mushrooms, your choice, then add to steamer with beef.
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Forget a take-out – make this sweet and savory tofu and red pepper stir-fry in minutes instead. Don’t love tofu? Swap for chicken or beef.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
Ingredients
1 pkg (227 g/8 oz) rice noodles, such as vermicelli
2 bell peppers
1 pkg (350 g/12 oz) extra-firm tofu
1⁄2 cup roasted, unsalted peanuts or cashews
1 tbsp oil
1 pkg (227 g/8 oz) snap peas
1 pkgYaki Udon Stir-Fry Seasoning (Pack of 3) orSweet & Sour Stir-Fry Seasoning (Pack of 3)
3 tbsp low-sodium soy sauce
Toppings (optional): sriracha hot sauce, chopped cilantro, lime wedges
Preparation
Cook noodles in Multipurpose Pot according to package directions. Drain and rinse with cold water.
Meanwhile, slice peppers and crumble tofu into small pieces. Chop peanuts and set aside.
Heat oil in Wok over medium-high heat. Add sliced peppers, crumbled tofu, and snap peas; cook 4–5 min.
Add cooked noodles, chopped peanuts, seasoning, and soy sauce; toss to combine. Add toppings, if desired.
Nutritional Information
Per serving: Calories 520, Fat 19 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 69 g (Fibre 6 g, Sugars 11 g), Protein 21 g.
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Inspired by the Korean dish “Bibimbap,” this bowl is quick and easy to make. Choose your favourite protein and veggies, serve over rice, and don’t forget to put a fried egg on top! Health tip: Use ground turkey to keep this dish low in fat.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
Ingredients
1 cup uncooked white rice
2 1⁄4 cups water, divided
1 pkgSweet & Sour Stir-Fry Seasoning (Pack of 3)
2 tbsp oil, divided
4 cups sliced mushrooms
2 tbsp low-sodium soy sauce
1⁄2 lb (225 g) ground turkey
4 eggs
1⁄2 English cucumber
1 cup matchstick carrots
Toppings (optional): sesame seeds, sliced green onion, hot sauce
Preparation
In Multipurpose Steamer, combine rice and 2 cups water. Top with tray; microwave uncovered on high for about 16–18 min, or until tender.
Meanwhile, in a bowl, combine seasoning and remaining 1⁄4 cup water. Set aside.
In Wok, heat 1⁄2 tbsp oil over medium-high heat. Add mushrooms and soy sauce. Stir-fry 3–4 min, or until softened. Remove from pan and set aside.
In same (unwashed) wok, heat 1⁄2 tbsp oil. Add turkey and stir-fry 2 min. Add reserved seasoning mixture, stirring to combine. Cover and simmer on low heat until turkey is cooked through, 1 min. Remove from wok and set aside.
Using a damp cloth or paper towel, gently wipe down wok. In two batches, heat remaining oil over medium heat and gently crack in two eggs per batch. Cover and cook until egg whites are set, about 2–3 min. Repeat with remaining two eggs for second batch.
Dice cucumber.
Divide rice, mushrooms, turkey, cucumber, and carrots between four bowls. Top each bowl with one egg. Add toppings, if desired.
Nutritional Information
Per serving: Calories 470, Fat 18 g (Saturated 3.5 g, Trans 0.1 g), Cholesterol 285 mg, Sodium 430 mg, Carbohydrate 51 g (Fibre 4 g, Sugars 5 g), Protein 27 g.
Tips
As the cooked mushrooms sit, they release liquid. For extra umami flavour, add the liquid to the turkey while it’s cooking.
Using leftover rice? Give it a quick stir-fry before plating; the extra, crispy bits are delicious!
