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Zucchini and Snap Pea Stir-Fry with Berry Salad
Zucchini and Snap Pea Stir-Fry with Berry Salad

Zucchini and Snap Pea Stir-Fry with Berry Salad
A light yet energizing meal combining a savory stir-fry with a refreshing berry salad.
Zucchini and Snap Pea Stir-Fry with Berry Salad
Ingredients:
1
Servings
  • 1
    item
     zucchini
  • 150
    g
     snap peas
  • 1
    item
     yellow squash
  • 2
    item
     tomato
  • 1
    item
     green chili
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 1
    tsp
     ginger
  • 500
    g
     berries
  • 100
    g
     small strawberries
  • 1
    item
     cucumber
  • 1
    item
     small cucumber
  • 2
    tbsp
     lemon juice
Preparation Time: 30 minutes
Zucchini and Snap Pea Stir-Fry with Berry Salad
Instructions:
  1. Slice the zucchini, yellow squash, and tomatoes into thin rounds.
  2. Chop the green chili and mince the garlic and ginger.
  3. Heat olive oil in a pan over medium heat. Add garlic and ginger, sauté for 1 minute.
  4. Add zucchini, yellow squash, snap peas, and green chili. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.
  5. Add soy sauce and tomatoes to the pan. Cook for another 2 minutes.
  6. In a separate bowl, mix berries and small strawberries with lemon juice.
  7. Slice the cucumber and small cucumber into rounds and add to the berry salad.
  8. Serve the stir-fry hot with the berry salad on the side.
Nutrition Per Serving 1100 g Per 100g
Energy 770 kcal 70 kcal
Protein 15 g 1.4 g
Fibre 20 g 1.8 g
Salt 3 g 0.3 g
Sugar 50 g 4.5 g
Carbohydrates 120 g 10.9 g
Fat 30 g 2.7 g
  • 1
    item
     zucchini
  • 150
    g
     snap peas
  • 1
    item
     yellow squash
  • 2
    item
     tomato
  • 1
    item
     green chili
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 1
    tsp
     ginger
  • 500
    g
     berries
  • 100
    g
     small strawberries
  • 1
    item
     cucumber
  • 1
    item
     small cucumber
  • 2
    tbsp
     lemon juice
1
Servings
0

Slice the zucchini, yellow squash, and tomatoes into thin rounds.

Chop the green chili and mince the garlic and ginger.

Heat olive oil in a pan over medium heat. Add garlic and ginger, sauté for 1 minute.

Add zucchini, yellow squash, snap peas, and green chili. Stir-fry for about 5-7 minutes until vegetables are tender-crisp.

Add soy sauce and tomatoes to the pan. Cook for another 2 minutes.

In a separate bowl, mix berries and small strawberries with lemon juice.

Slice the cucumber and small cucumber into rounds and add to the berry salad.

Serve the stir-fry hot with the berry salad on the side.

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