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.
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