Stir Fried Summer Vegetables

05:02 24 April 2010

Description

Try this light, simple dish – it only takes a few minutes to make and has only 65 calories
15 minutes to prepare and cook. Serves 4.
See “CAN-veniently Nutritious” for more recipes

Ingredients

85g sugar snap peas 1 medium leek Fry Light 85g canned carrots, drained 85g canned thin green beans, drained 85g canned fine asparagus spears, drained

2tbsp unsweetened orange juice 2tbsp light soy sauce 2 level tsp clear honey 85g canned beansprouts, drained ½tsp finely grated orange zest 1tbsp freshly chopped chives

 

Method

1. Trim the sugar snap peas. Trim the leek and slice lengthwise. Rinse under the cold running water to remove any trapped earth, then shred finely.
2. Spray a non-stick wok or large frying pan lightly with Fry Light and heat until hot. Stir-fry the leek for 2 minutes until wilted. Add the carrots, green beans and asparagus along with the orange juice and stir-fry for 3 minutes.
3. Add the sugar snap peas, soy sauce and honey and stir-fry for a further 2 minutes. Add the beansprouts and orange rind and stir-fry for a further minute or until the vegetables are cooked to your liking.
4. Serve immediately sprinkled with the chopped chives.
 

Servings

4

Nutrition Information

Calories: 65 
Carbohydrate: 12g
Protein: 3g
Fat: 1g 
Fibre: 1g

This recipe and image is copyrighted to Canned Food UK.