Vegetable stir-fry with roasted garlic
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This low-fat veggie stir-fry with slow roasted garlic and tomato sauce will give you your five-a-day in one tasty hit!
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Prep time: 10 mins
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Cooking time: 5 mins
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Serves: 2
Ingredients
Vary the vegetables as you wish, according to what's in season. For a more filling meal, serve with rice or noodles.
- 2tspvegetable oil
- 1 bunch spring onions, trimmed and sliced
- 150g sugar-snap peas or mangetout, halved
- 100g baby corn, halved
- 1 large carrot, cut into thin strips
- 100g fine green beans, halved
- 1 red pepper, deseeded and thinly sliced
- 100g mushrooms, sliced
- 2-3 Savoy or white cabbage leaves, shredded
- 150g pot slow-roasted garlic and tomato stir-in sauce
- Chopped fresh coriander or chives, to garnish
Method
- Heat the vegetable oil in a wok or large frying pan. Add all the vegetables and stir-fry over a high heat for 4-5 mins, adding a splash of water after about 2 mins to steam-cook the vegetables.
- Tip in the pot of slow-roasted garlic and tomato stir-in sauce. Cook and stir for another few moments until heated through, then serve, garnished with chopped fresh coriander or chives.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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