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 |
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
4Nutrition Information
Calories: 65
Carbohydrate: 12g
Protein: 3g
Fat: 1g
Fibre: 1g
This recipe and image is copyrighted to Canned Food UK.