The British Heart Foundation's Green Vegetable stir-fry with Pumpkin Seeds
recipe
The British Heart Foundation's Green Vegetable stir-fry with Pumpkin Seeds
No commentsIngredients
- 115g small broccoli florets
- 140g green beans, cut into 2.5cm (1in) lengths
- 1 tablespoon olive oil
- 1 green pepper, seeded and sliced
- 6-8 spring onions, chopped
- 1 small clove garlic, crushed
- 55g fresh baby spinach leaves
- 1 tablespoon dry sherry
- 2 teaspoons reduced-salt soy sauce
- 2 tablespoons pumpkin seeds
- Freshly ground black pepper, to taste
Serves:
2
Preparation:
15
Cook Time:
8
Total Time:
23min
Directions
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- Blanch the broccoli florets and green beans in small pan of boiling water for minutes; drain thoroughly and set aside.
- Heat the oil in non-stick wok or large frying pan. Add the blanched broccoli and green beans, green pepper, spring onions and garlic and stir-fry over a medium-high heat for minutes.
- Add the baby spinach. Stir-fry for a further minutes. Add the sherry, soy sauce, pumpkin seeds and black pepper and stir-fry for minutes, or until vegetables are cooked to your liking.
- Serve immediately with brown rice.
Source: British Spring Onions
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