Spicy bean stir fry
What you need (4 servings):
250g chicken or turkey breast, in cubes
150g leek, in rings
150g finely sliced white cabbage
100g onion, in half rings
25g bean sprouts
1 red chili, finely chopped (or less if you prefer)
1 clove of garlic, pressed
1 large can of kidney beans (ca. 700g nett weight), drained and rinsed
Heat some oil in a wok. Season the chicken with salt and pepper and cook in the wok until golden brown. Take the chicken out of the pan and put aside.
Heat some more oil en stir fry the onion, garlic, white cabbage, leek and chili in the wok. When the onion has softened, add the beans, bean sprouts and chicken and cook for a few minutes until everything is piping hot but the bean sprouts are still crispy. Serve immediately on its own or with rice.
- use a mix of beans such as kidney beans, pinto beans, black-eyed peas etc
- replace the chicken with tofu for a vegetarian dish
[adapted from a Weight Watchers recipe]