2 tsps olive oil or coconut oil
200g fresh prawns, peeled and rinsed a small pinch of sea salt
50g broccoli, cut into small florets 100g red bell-pepper, sliced
3 garlic cloves, finely chopped
1 tbsp soy sauce or tamari
1 tbsp cornstarch or rice flour
juice of 1 lemon
1⁄2 tsp ground ginger
1⁄2 tbsp honey
1⁄2 tsp dried red chilli flakes
200g sugar snap peas

Serves 2

Per serving:

266 calories 

29g protein 

24g carbs

6g fat

Heat the oil in a wok over a medium flame. Add the prawns and season with salt. Fry for 3-4 minutes, stirring occasionally until the prawns are pink.

Remove the prawns carefully using tongs and transfer to a plate.

Add the broccoli and bell-pepper to the wok and fry for 6-8 minutes.

Add the garlic and fry for 1 minute, stirring continuously.

Place the soy sauce, cornstarch, lemon juice, ground ginger, honey, and chilli flakes in a bowl. Stir well and add to the wok.

Add the prawns back into the wok and toss well to coat.

Add the sugar snap peas and stir fry for 2 minutes. Serve.

Store any leftovers in an airtight container and refrigerate for up to 1 day.