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Available for over a year

Prawn and veg wild rice stir fry 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 peeled and chopped finely • 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 ) Add more if you want more heat to it. • a pinch of caster sugar. • 1 spring onion split in half and sliced thinly • a 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 the rice 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.