A quick and easy stir fry that's packed with flavour.
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Heat the oil in a frying pan and fry the baby corn and sugar snaps for 2 minutes. Add the ginger, pak choi and 2 tbsp water, cover and fry for a further 2 minutes.
Stir in the sauce with a further 2 tbsp water and cook for 1 minute to heat through, sprinkle over the coriander and serve.
source of vitamin c
Typical values per serving when made using specific products in recipe
Energy | 883kJ/ 212kcals |
|---|---|
Fat | 15.1g |
Saturated Fat | 4.8g |
Carbohydrates | 13.8g |
Sugars | 5.4g |
Fibre | 3.1g |
Protein | 5.3g |
Salt | 0.9g |
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