- Prep time
- 10 minutes
- Cooking time
- 15 minutes
- Serves 2
- 1 small butternut squash, cubed
- 1 red pepper, sliced
- 1 red onion
- 75g mange tout
- 75g baby sweetcorn
- 100g broccoli, cut into florets
- 1tsp ground ginger
- 2tbsp Sweet Chilli Jam
Heat oil in a wok over a medium-high heat.
Add the butternut squash and stir-fry for 5 minutes.
Then add the onion, broccoli, mange tout, baby sweetcorn and peppers and stir-fry for 5 to 10 minutes or until the squash is fork-tender.
Add ginger and stir-fry for a further 2 minutes.
Stir in the Sweet Chilli jam and mix well. Serve with rice or noodles.