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This quick and easy dish is a regular late-night meal in the BOSH! studio. It’s healthy, colourful and also delicious, with a salty, sweet, nutty flavour and an incredible number of healthy veg. Works great as a quick meal or a side, or as a leftover lunch the following day!

SERVES 3–4.

 100g kale.

 20g fresh coriander.

 2 large garlic cloves.

 5cm piece fresh ginger.

 1 large fresh red chilli.

 5 spring onions.

 1 red pepper.

 1 tbsp coconut oil.

 1 tbsp toasted sesame oil.

 25ml maple syrup.

 4 tbsp light soy sauce.

 80g baby corn.

 60g small asparagus shoots.

 80g sugar snap peas.

 80g sprouting broccoli.

 120g smooth peanut butter.

 30ml water.

 500g cooked basmati rice (shop-bought or pre-cooked).

 sriracha sauce, to serve, optional.

 fresh lime, to serve, optional.

 salt.

 Wok on a medium heat.

Chop the kale and coriander and set aside. Peel and finely slice the garlic. Peel the ginger by scraping off the skin with a spoon and finely slice. Rip the stem from the chilli then cut it in half lengthways and remove the seeds if you prefer a milder flavour. Finely chop the chilli and spring onions. Cut the pepper in half and cut out the stem and seeds, then cut into bite-sized chunks along with the rest of the vegetables. Measure out the oils, syrup and soy sauce into saucers or small bowls ready to use.

Add the coconut oil to the wok and stir until melted. Add the toasted sesame oil and let it infuse into the coconut oil. Add the garlic and ginger and stir them around for 1–2 minutes, until the ginger looks like it’s begun to froth.

Add the chopped chilli and spring onions and stir until the onions have softened. Pour in the maple syrup and soy sauce and stir. Add the corn, asparagus and red pepper and stir for roughly 1 minute. Throw in the sugar snap peas and broccoli and stir for another minute. Add the peanut butter and water to the pan and stir until all the vegetables are well covered. Finally, add the kale and stir until it is slightly wilted. Taste and season with salt if necessary. Turn the heat down to low.

Add the rice to the wok and fold it into the vegetables for 2 minutes. Sprinkle over the coriander and briefly stir through. Serve immediately with wedges of fresh lime and sriracha sauce on the side, if using.