Soya Bean Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Super2 | 4 | Servings | |
INGREDIENTS
| 1 | t | Sesame oil |
| 1 | Carrot, thinly sliced | |
| 1 1/2 | c | Sugar snap peas |
| 1/2 | Red capsicum, cut into thin | |
| Strips | ||
| 1 | c | Baby corn cobs |
| 300 | g | Canned Edgell Soya Beans |
| drain & rinse | ||
| 2 | T | Honey |
| 1 | T | Lime juice |
| 2 | t | Sesame seeds |
| 1 | t | Sweet chilli sauce |
| 1 | t | Grated fresh ginger |
INSTRUCTIONS
Heat sesame oil in a wok or frying pan and add carrot, sugar snap peas, red capsicum, corn and stir-fry for 2 to 3 minutes. Add Edgell Soya Beans and combined remaining ingredients. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 268.4mg
Potassium: 136.4mg
Carbohydrates: 14.2g
Fiber: 1.4g
Sugar: 10.2g
Protein: 11.9g