Stir-fry vegetables
Suitable for vegetarians
Stir-fry’s are a great way of cooking a really fast and healthy dinner, just what you need after a busy day!
Ingredients - Serves 2 Adults
- 2 green peppers, de-seeded and sliced
- 1 yellow pepper, de-seeded and sliced
- 10 button mushrooms
- 1 medium onion, finely chopped
- 1 dessertspoon of oil
- 150ml / ¼ pint stock, or 1 vegetable stock cube dissolved in water
- 3 medium carrots, peeled and sliced
- 225g / ½ lb of string beans
- Salt and pepper, to taste
Method
- Peel and chop the onion and carrots, deseed and slice the peppers and slice the mushrooms
- Heat the oil in a wok. Add the mixed vegetables and stir well
- Add the stock. Keep stirring
- Cover the vegetables and cook gently for 10 to 15 minutes, until the vegetables are tender but still crisp.
- Add the beans and cook for a further 3 to 5 minutes
Serving Suggestions
Serve with boiled brown rice or noodles
Great for a BBQ
About this Recipe
Recipe Adapted from 101+ Square Meals.
Disclaimer
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1/2 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (530g) |
| Energy | 156Kj | 825Kj |
| 37Kcal | 197Kcal |
| Fat | 1.1g | 5.8g |
| (of which saturates) | 0.1g | 0.8g |
| Carbohydrate | 4.4g | 23.5g |
| (of which sugars) | 3.8g | 20g |
| Fibre | 2g | 10.5g |
| Protein | 1.4g | 7.4g |
| Salt | 0.3g | 1.5g |
Recipe rating
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