Ingredient:
1 tbsp olive oil
250 g (8 oz) courgettes, sliced thinly on the diagonal
1 yellow pepper, halved, deseeded, and thinly sliced
250 g (8 oz) mixed mushrooms, sliced
Salt and black pepper
1 tbsp lemon juice
60 g (2 oz) flaked almonds, toasted
Method:
Heat the olive oil in a wok or large frying pan, add the courgettes, and stir-fry for 3-4 minutes until the courgettes are just beginning to colour.
Add the yellow pepper and mushrooms, and stir-fry for 2 minutes. Add salt and pepper, stir in the lemon juice, and leave the mixture to bubble for about 1 minute. Sprinkle with the toasted flaked almonds, and serve hot.
1 tbsp olive oil
250 g (8 oz) courgettes, sliced thinly on the diagonal
1 yellow pepper, halved, deseeded, and thinly sliced
250 g (8 oz) mixed mushrooms, sliced
Salt and black pepper
1 tbsp lemon juice
60 g (2 oz) flaked almonds, toasted
Method:
Heat the olive oil in a wok or large frying pan, add the courgettes, and stir-fry for 3-4 minutes until the courgettes are just beginning to colour.
Add the yellow pepper and mushrooms, and stir-fry for 2 minutes. Add salt and pepper, stir in the lemon juice, and leave the mixture to bubble for about 1 minute. Sprinkle with the toasted flaked almonds, and serve hot.
