Stir-fry frozen meatballs with the season’s top fresh vegetables for a new take on an old classic.
Time Saver
Frozen meatballs turn canned soup into a satisfying dinner.
Express Oriental stir-fry
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PREP TIME
5 min
Makes
3 to 4 servings
* PLUS Cooking time: 10 minutes
Ingredients
- 1 lime
- 1/4 cup soy sauce
- 4 tsp dark sesame oil
- 1 tsp granulated sugar
- 1/2 tsp hot chili-garlic sauce
- 1 tsp cornstarch
- vegetable oil
- 1/2 907-g box frozen cooked meatballs
- 1 red bell pepper , seeded
- 1 zucchini
- 1 celery stalk
Instructions
- Squeeze 2 tbsp (30 mL) lime juice into a small bowl. Stir in soy sauce, sesame oil, sugar, chili-garlic sauce and cornstarch. Lightly oil a large frying pan. Set over medium heat. When hot, add meatballs. Stir often until browned, about 6 minutes. Meanwhile, core and seed pepper. Cut into thick strips. Slice unpeeled zucchini into rounds about 1/4 inch (0.5 cm) thick. Coarsely chop celery. Once meatballs are browned, add vegetables and a little more oil, if needed, to pan. Increase heat to medium-high. Stir-fry until zucchini starts to soften, 3 minutes. Stir soy sauce mixture, then pour into pan. Stir constantly until sauce is hot and bubbly, 1 to 2 minutes. Spoon over rice or egg noodles.
Nutrition (per serving)
- Calories
- 401,
- Protein
- 21.9 g,
- Carbohydrates
- 16.5 g,
- Fat
- 27.6 g,
- Fibre
- 1.6 g,
- Sodium
- 1655 mg.
FILED UNDER: Dinner one pot Stir Fry stovetop vegetables world cuisine
