QUICK PRE- AND POST-WORKOUT BITES

Prawn, chilli and garlic stir fry

Ingredients Marinade 1 garlic clove, crushed

1 red chilli, finely chopped

1 tsp minced ginger

2 tbsp sesame oil

500g tiger prawns, shelled and deveined Stir fry

2 tbsp coconut oil

1/2 red onion, sliced 1 tbsp sliced garlic

1 tsp minced ginger 1/2 red chilli, sliced

1 cup chopped broccoli 80g thinly sliced carrots 1 cup green beans 1 cup sugar snap peas

1 cup sliced green peppers 2 heads bok choi, chopped 1 cup bean sprouts

80g cashew nuts

2 tbsp soy sauce

Method

Put the marinade ingredients in a large bowl or sandwich bag, add the prawns and mix well. Leave to marinate in the fridge for an hour.

Set a large frying pan or wok over a high heat. Add the prawns and fry for a minute or so on each side until almost cooked through. Remove from the pan and set aside for later.

Wipe the pan clean, return to the heat and add the coconut oil. Once hot, add the red onion, garlic, ginger and chilli, and fry for two minutes. Add the broccoli, carrots, green beans, sugar snap peas and green peppers and continue to cook for two to three minutes.

Add the remaining ingredients and cook for two or three minutes more. When the stir fry is almost ready, return the prawns to the pan and toss everything together. Cook for a minute, then serve. Recipe by James Hitchens, The Project DXB personal chef