Yield: 4 servings
Measure | Ingredient |
---|---|
1 teaspoon | Sesame oil |
1 \N | Carrot; thinly sliced |
1½ cup | Sugar snap peas |
½ \N | Red capsicum; cut into thin |
\N \N | Strips |
1 cup | Baby corn cobs |
300 grams | Canned Edgell Soya Beans; drain & rinse |
2 tablespoons | Honey |
1 tablespoon | Lime juice |
2 teaspoons | Sesame seeds |
1 teaspoon | Sweet chilli sauce |
1 teaspoon | Grated fresh ginger |
1. 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.
2. Add Edgell Soya Beans and combined remaining ingredients.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.