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15 minute Veggie Stir Fry

Kcal

350-450

Fat

14g

Carbs

40-60g

Protein

20g

Useful Information

Preparation Time –

5 mins

Cooking Time –

10 mins

Difficulty –

Easy

Portions –

Serves 2

Ingredients

  • 2 carrots
  • 1 courgette
  • ½ head broccoli
  • ½ bunch scallions
  • 1 red pepper
  • Some oil to fry, 1-2 tbsp
    each of light and dark soy sauce
  • 1 tbsp ground cumin
  • 125g freshly sprouted mung beans
  • Carbs: some rice or wok noodles
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      Make this your go-to midweek dinner for the busy Christmas period. You get a whole load of vegetables to feed your body & immune system, only as many (or little) carbs as you really want – all in a super quick meal. This has got to be one of my all-time favourite meals when I’m trying to keep the pounds off or, indeed, am trying to lose a few pounds (again!). It’s so filling; you don’t even miss the meat.

      veggie stir fry

       

      Method

      • Wash and prepare the vegetables
      • Cut the carrots, pepper & courgette in half and then slice them thinly. Break the broccoli up into small rosettes.
      • Cut the scallions into thin rounds
      • Heat the oil in the wok or pan over medium heat, add the vegetables and turn to high heat.
      • Stir constantly, fry for 5-10mins.
      • Season to taste with the soy sauce, salt and cumin.
      • You can choose to add wok noodles (which must be pre-cooked for 3 mins) or simply add the fresh mung beans.
      • Ready to serve!

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