Soya bean stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sesame oil |
| 1 | Carrot; thinly sliced | |
| 1½ | cup | Sugar snap peas |
| ½ | Red capsicum; cut into thin | |
| 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 |
Directions
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.