This is a great lunchtime recipe and I usually cook this when one of my mummy friends come around for a play date. It’s low fat and low carbohydrate with plenty of good phyto-nutrients. Delicious and healthy!
Prep time – 15 minutes Cook time – 10 minutes Serving – 2
Ingredients
- 1 tbsp Coconut oil
- 2 cloves Garlic (crushed)
- 1 inch Ginger (peeled and minced)
- 1 small chilli (minced)
- 1 red onion (sliced)
- 1 red, yellow or orange pepper (sliced)
- 100g white cabbage (shredded)
- 100g broccoli , courgette or sugar snaps (lightly cooked)
- 20g cashews, toasted (optional)
- 120g king prawns (cooked)
- A handful of coriander (chopped) (optional)
Directions
- Heat the coconut oil in a suitable pan or wok.
- Add the onions, peppers, cabbage and green vegetables and stir fry for 5 minutes.
- Add the ginger, garlic, prawns and cashews and stir fry for a further 5 minutes.
- Garnish with coriander and serve.
NB. All supermarkets sell mixed stir fried vegetables, this is perfectly acceptable if you are time poor.