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.
