Vegetable stir-fry delight

A colourful dish that encourages kids to try a range of tastes and texture from Gary Rhodes
Ingredients (Serves 4)

  • 25g/1oz Flora Buttery
  • 2 small courgettes, trimmed and sliced
  • 1 x 400g can beans, such as kidney or chickpeas, drained
  • 100g/4oz baby sweetcorn
  • 2.5cm/1in piece root ginger, peeled and grated
  • 1 red pepper, deseeded and sliced
  • 100g/4oz mangetout
  • 100g/4oz bean sprouts
  • 1 tbsp sodium-reduced soy sauce
  • 1 tsp clear honey
  • Juice of 1/2 lemon

Heat the Flora in a large wok or frying pan, add the courgettes, beans and sweetcorn and stir-fry for 3-4 minutes. Add the ginger, pepper, mangetout and bean sprouts and stir-fry for a further 3 minutes, then stir in the soy sauce, honey and lemon and heat through. Heap into warm bowls and serve at once, or serve on a platter for the children to try at a taster session.

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