Sauteed Butternut Squash, Mixed Bean & Pak Choi Stir Fry
15 minutes prep, 15 minutes cook
Serves 2
Ingredients
1 tbsp rapeseed oil
200g butternut squash, peeled and sliced
400g tin mixed beans, cooked
1 large red onion, peeled and sliced
4 baby sweet corn, sliced
1 garlic clove, peeled and crushed
2 pak choi, roughly chopped
Zest and juice of 1/2 lemon
2 tbsps coriander, chopped
For the sauce:
100g TOTAL 0% Greek Yoghurt
2 tbsps mint sauce
Method
In a wok, heat a little rapeseed oil. Stir fry all of the vegetables, except the pak choi, for approximately 5-6 minutes.
Add the pak choi, lemon zest and juice and stir fry for another 1 – 2 minutes.
Sprinkle the coriander over the vegetables. Mix the Greek yoghurt with the fresh mint and serve with the stir fry.
More recipes to try
Great British Food Awards
Tasting videos
Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.
The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.