This is one of those dishes that is perfect for when you have nothing planned for dinner – simply use the vegetables that you have available in your fridge. The only thing you need to remember is to thaw the prawns and that doesn’t take long if the prawn are laid out in a single layer on a plate.
Ingredients for one very hungry person or two not so hungry people:
2 tbs of coconut oil for cooking (non paleo: Granola, peanut or sunflower oil) 3 ts coconut aminos (non paleo: Soy sauce) 2 ts sesame oil 1-1,5 ts vegetable stock powder or 1 stock cube 2 tbs chopped coriander A large handful of prawns 4-5 mushrooms 2 beets 3 carrots 1 red onion 2 cm piece of ginger 2 cloves of garlic 1/2 red pepper Alternative ingredients: More red pepper 1/2 courgette Mangetout Fresh spinach
Start by deshelling the prawn, Then devein them by cutting lengthwiseinto the underside of the prawn and removing the black vein. Proceed to chop all the vegetables. My beets were a piece of art. Even the peel looked decorative!
Add coconut oil to the wok, let it melt and then add the ingredients according to cooking time: Start with onion, ginger, garlic, then after a few minutes carrots and beets, then the spices and sauces, then lastly the prawns. Cook until the prawns are pink and non-translutent, taste and add more seasoning if required. Plate up and enjoy!
After this delicious main course I finished the meal with a juicy C-vitamin bursting kiwi.
I repeated this dish a few days later and changed it up by adding fresh spinach to the wok. Yummy!
TIPS – Always have fresh herbs available
Finely chop any fresh herb that you’d always want available and freeze in small containers. When cooking, retain from freezer and scrape out as much as needed. The herbs last for months without loosing their flavour! In the photograph is my frozen coriander (cilantro).