This is another quick and easy meal – I whipped it up within about 15 minutes of getting home tonight.
500g green prawn cutlets (that’s the peeled ones with the tail still intact)
200g snow peas, trimmed
1 medium onion, peeled and cut into segments
1 red capsicum, sliced into thin strips
1 bunch of baby Bok Choy, sliced into approx 4cm lengths
1 tbs lime juice
1 tbs soy sauce
1 tsp crushed garlic
1 tsp minced chilli
2 tbs sweet chilli sauce
1 tbs peanut oil
Combine lime juice, soy sauce, sweet chilli sauce, chilli and garlic in a bowl and add prawns. Mix well and put aside to marinate while you prepare the veggies. Heat half the oil in a wok over medium-high heat. Drain the prawns (reserve the liquid) and cook for 2-3 minutes until pink. Remove them from the pan and set aside. Heat the remaining oil in the wok and add onion, cooking for 1 minute. Add the other veggies and stir-fry for about 2 minutes, or until they’re cooked to your liking. Return the prawns to the pan, adding the reserved marinade. Cook 1-2 minutes until simmering.
Serve with steamed rice or extra veggies. I added asparagus to mine (of course), and also some coriander leaves.
We needed a quick dinner tonight, and this was what I came up with:
800g chicken breast fillets, sliced thinly
A generous teaspoon of crushed garlic
1-2 small red chillies, depending on how hot you like your food
2 tsp palm sugar (or use brown sugar)
1 tablespoon lime juice
1 tablespoon tamarind puree
1 tsp fish sauce
1 thickly sliced onion
1/2 cup coriander leaves
2 bunches pak choy, washed and sliced into bite-sized pieces
Oil for cooking
Place garlic, chilli, palm sugar, lime juice, fish sauce and tamarind puree in a bowl and mix well. Add chicken and stir to coat. Steam the pak choy in a microwave for 2 minutes and set aside. Heat a wok and add a tablespoon of oil. Stir-fry chicken in 3-4 batches until browned and cooked through. Add a little more oil if needed and stir-fry the onion until softened. Add cooked chicken again and stir to heat through, then add pak choy and chopped coriander.
Serve with steamed rice, extra coriander leaves and lime wedges. You might also want to add a little more fish sauce, depending on how salty you like your food.
Charlotte gets the credit for this one. At least this is my version of her idea:
2 tsp coconut oil
1 medium onion
200g chicken breast, cut into strips
1-2 cloves garlic, crushed
¼ to ½ tsp crushed red chilli
½ small-medium red capsicum
3 cups chopped cabbage, any kind you like
1 bunch asparagus
1 tbs cashew butter
1 tbs tamari (or use ordinary soy sauce if you don’t have tamari)
Heat wok or pan, add coconut oil. When melted, add onion and stir-fry for 1-2 minutes. Add chicken strips, garlic and chilli and continue stir-frying until chicken is almost cooked through. Add capsicum and continue cooking for another minute. Add cabbage and asparagus and stir-fry for 3-4 minutes, adding a little water if it seems dry. When veggies are cooked but still slightly crisp, add cashew butter and tamari and stir through until well combined.