Butternut Stir Fry

Butternut Stir Fry

Serves 4

3½ pts per recipe

1 pt per serving

Half a peeled butternut squash, thinly sliced

1 tbsp sesame oil

175g chinese leaves

6 chopped spring onions

100g baby sweetcorn

75g mange tout

75g red pepper, cut into strips

3 tbsp soy sauce

1 tbsp honey

pinch five spice powder

chopped coriander to garnish

Blanch the slices of butternut for 4 minutes, then drain.

Heat the oil in a wok or large pan, add chinese leaves, onions, sweetcorn, mangeout, red pepper and squash flesh.

Stir & fry 2-3 mins, then add the soy sauce, honey and five spice.  Stir fry 5-6 mins and serve garnished with coriander.