So you’re itching for a takeaway this weekend but you either don’t want to spend that much money or maybe you just want to be healthy? When I created this for my regular slot on BBC Leicester, it had very popular interest. I was so pleased how many people loved it. This is my kind of food that I can just grab my wok, my chopsticks and Chinese bowls and cosy up on a chair and devour it with no guilt whatsoever. Not that I do when it comes to food!

Theres lots of flavour in this dish and crammed with veg. Another great thing you will like is if you cook and cool the rice the night before, you can whip this up in about 8 minutes, yes really.

This recipe can be tweaked a little to your taste, a lot of my recipes are, so if you don’t want say the chilli in it then take it out.

Hear me cooking it for Ben’s show on BBC Leicester by clicking this link.

Ingredients:

( Serves 2 )

• 1 tbsp of raw coconut oil ( veg or sunflower if not )
• 1 clove of garlic finely chopped
• 1 thumbnail size amount of fresh ginger
• 1 small carrot or half a large carrot sliced thinly ( Julienne )
• 1/2 a red pepper sliced thinly
• 1/2 a yellow pepper sliced thinly
• a handful of sugar snap peas sliced thinly lengthways
• a good handful of edamame beans (soya) frozen and defrosted
• 2 large leaves of spring greens sliced ( or use any greens you can i.e pak choi, kale or chard)
• 12 or more if you require of large prawns ( I used frozen cooked and then defrosted)
• 150g of cooked wild basmati rice and cooled.
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp chilli bean sauce ( widely available in Asian supermarkets ) More if you want more hotness to it.
• a pinch of caster sugar.
• 1 spring onion split in half and sliced thinly
•  handful of fresh coriander chopped.

Method:

• Fire up your wok and add in your coconut oil, once evaporated and hot add in your peppers, after a minute add in the carrot and stir or toss around the wok.
• Then add in your sugar snap peas and again cook for about another minute.
• By this point pop in your garlic and ginger and allow to cook for a further minute.
• Add in your edamame beans, then spring greens and toss around the wok.
• Then pop in your prawns, stir and then add your sauces and sugar. Allow to cook down for a further minute.
• Add your wild rice and cook for a couple of minutes allowing it to heat through again.
• Finish off with your spring onions and coriander and serve into bowls.

NB*  If you have any left over, keep cold for the next day for lunch. Makes a great alternative to a boring sandwich.