| 2 tablespoons coconut oil |
|
heat in a large wok over medium-hot heat |
| 1 medium onion |
peeled, diced |
stir-fry 2–3 minutes, stirring frequently |
| 1 red capsicum |
deseed, cut into 2cm strips |
| 275g Savoy cabbage |
thinly sliced |
| 2 cloves garlic |
peel, slice thinly |
|
stir-fry 2–3 minutes or until cauliflower is hot |
| 20g fresh ginger |
peel, slice thily |
| 1 teaspoon chilli flakes |
|
| 200g cauliflower rice |
|
| 2 tablespoons dark soy sauce |
|
|
cook 1–2 minutes, stirring and tossing until prawns are hot |
| 150g cooked prawns |
|
| handful coriander leaves |
roughly chopped |
| 20g roasted peanuts |
roughly chopped |
|
sprinkle over |
|