Stir Fried Summer Vegetables Click image to enlarge
Course: Main
Dish: Vegetarian
Serves: 4
Nutritional information per serving:

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


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Canned green beans are a source of folic acid which is essential for healthy blood cells

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Stir Fried Summer Vegetables

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


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



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.

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