This low carb and gluten free stir fry is just the basics, prawns and vegetables. Fresh onions, asparagus and cabbage is a light meal that will fill you up
2 tablespoons coconut oil
1 onion, sliced
4 mushrooms, sliced
8 asparagus, cut into 5cm bits
1/4 head of cabbage, sliced
1/4 teaspoon crushed garlic
1 teaspoon soy sauce or tamari (Low sodium)
1 teaspoon fish sauce (Low sodium)
celery salt, to taste
white pepper, to taste
10 prawns, peeled and devained
Heat oil in a large frying pan or wok. Stir in the onion, mushroom, and asparagus.
Stir fry for about 2 minutes then stir in the cabbage.
Season to taste with the garlic, tamari, celery salt and white pepper while stirring until the cabbage beings to wilt. Stir in the prawns and continue stirring until cooked, about 4 minutes.