Bean & Pak Choi Stir Fry

Yum!

 

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

Serves: 2

Ingredients

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:

100g TOTAL 0% Greek Yoghurt

2 tbsp finely chopped mint

 

Method

 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.