Zingy Butter Bean Stir Fry
1 tablespoon rapeseed oil
2 cloves garlic, crushed
1 onion, chopped
red cabbage, shredded
green capsicum, sliced
bok choy, chopped roughly
200g cooked butter beans
1/4 cup vegetable stock
2 tablespoons lemon juice
2 tablespoons tamari
2 tablespoons toasted sesame seeds
Heat the rapeseed oil in a hot wok and fry the garlic and onion lightly.
Add all other vegetables, except the bok choy, and lightly toss for a minute or two.
Add vegetable stock and beans to the wok and cook for another minute until beans are heated through.
Add bok choy and combined lemon juice, tamari and sesame seeds and stir until bok choy is slightly wilted.
Serve on its own, or with a small portion of basmati rice.
**Note - all vegetables above can be exchanged for others. No amounts were given as I never weigh them, I just do what looks good!