Stir fries are simple and speedy to make as well as being an easy way to get in loads of fresh veg. This colourful recipe by James Strawbridge is full of seasonal greens and plenty of herbs and spices. Leave out the prawns for a vegetarian option or swap for chicken for an alternative dish.
- 2 pak choi, sliced and separated into green tips and white stalks
- 1 packet of king prawns
- Bunch of British seasonal greens
- 4 sticks of lemongrass, bruised
- 1 red pepper, sliced
- 1 red chilli, sliced
- 1 punnet of British shiitake mushrooms, sliced
- 2 tbsp sesame oil
- 1 tbsp root ginger batons
- 30g of fresh coriander, roughly chopped
- 1 packet of sweet chilli peanuts and cashews
- Wild rice requires a little longer than basmati to cook, so get this on as soon as you start cooking.
- After 30 minutes, steam your seasonal greens and lemongrass over the saucepan that you are cooking your wild rice in. Bruise your lemongrass beforehand by snapping it in half or hitting with the back of a hard knife so you can bend to release the flavour.
- Chop all your other vegetables and keep the pak choi tops and coriander leaf separate to add later.
- Add 2 tbsp of sesame oil to a hot wok. Cook your prawns for 1-2 mins and then add all your crunchy veg and a handful of chilli peanuts and cashews.
- Stir over a high heat and after 2-3 mins add in your steamed veg, coriander and the green Pak choi tips.
- Finish with a drizzle of green chilli sauce and serve with your cooked wild rice.