Preparation time: 5 minutes
Cook time: 6 minutes
Ingredients
½ tsp walnut oil (20 cals)
1 tbsp dark soy sauce (6 cals)
1 tsp soft dark brown sugar (18 cals)
½ tsp sunflower oil (14 cals)
½ garlic clove, peeled and finely chopped (2 cals)
½ yellow (bell) pepper, deseeded and cut into
thin slices (21 cals)
½ small carrot, peeled and cut into very thin sticks (14 cals)
1 small thumb fresh root ginger, peeled and cut into very thin sticks (6 cals)
50g (1¾oz) beansprouts (16 cals)
50g (1¾oz) mangetout (snow peas) (16 cals)
100g (3½oz) mushrooms, sliced (13 cals)
This is a filling and substantial stir-fry, yet it is low in calories too.
Method
-In a bowl, mix together the walnut oil, soy sauce and brown sugar to make a sauce.
-Heat the oil in a wok or large frying pan (skillet) over a high heat, toss in the garlic, pepper, carrot and ginger and stirfry for two minutes. Add the beansprouts, mangetout and mushrooms and stir-fry for a further two minutes. Reduce the heat to medium, add the sauce and cook for another two minutes.
-Serve immediately