Bean & Pak Choi Stir Fry
A delcious evening meal that takes no time at all to make. No excuses for that takeaway now!
This is just one of the recipes on our delicious eating plan that is part of our next four week Jessica Ennis Ab Challenge. Book via Prices & Booking Page.
Nutritional info per serving: 382cals/20.5g protein/ 9g fat/ 1 g saturated fat /55g carbs /19g sugar /17g g fibre/ 1.7g salt
Cook time: 15 minutes
1 tbsp olive oil
200g butternut squash, sliced
400g tin mixed beans, cooked
1 large red onion, sliced
4 baby sweet corn, sliced
1 garlic clove, crushed
2 pak choi, roughly chopped
½ lemon, zest & juice
2 tbsp coriander, chopped
For the yoghurt sauce:
2 tbsp finely chopped mint
1. In a wok, heat a little olive oil. Stir fry all of the vegetables, except the pak choi, for approximately 5 – 6 minutes.
2. Add the pak choi, lemon zest and juice and stir fry for another 1 – 2 minutes.
3. Sprinkle the coriander over the vegetables.
4. Mix the Greek yoghurt with the fresh mint and serve with the stir fry.Tweet