Broccoli and courgette stir-fry

Ready in 15 mins

Serves 4

Low-calorie cooking spray

600g small broccoli florets (from about 2 large heads)

4 large garlic cloves, finely chopped

5cm piece of fresh root ginger, peeled and shredded

1 red chilli, deseeded and thinly sliced

2 large courgettes, halved lengthways and sliced across

2 x 225g cans of bamboo shoots in water, drained

4tbsp oyster sauce

6 spring onions, sliced diagonally

1 Spray a non-stick wok or large deep frying pan with low-calorie cooking spray and place over a high heat. Add the broccoli, garlic, ginger and chilli, and stir-fry for 5 mins, or until the broccoli is almost tender, adding a splash of water if anything starts to stick.

2 Add the courgettes and stir-fry for 1 min, then add the bamboo shoots and stir-fry for 2 mins more. Add the oyster sauce and toss well, then scatter over the spring onions and serve hot.

Tip: Swap the oyster sauce for soy sauce or tamari to make this suitable for vegetarians and vegans. This dish also makes a great side dish to most stir-fry mains.