Gok Wan served up a tasty yuk sung stir fry Asian salad with mince prawns, vermicelli rice noodles and cashew nuts wrapped in lettuce leaves for a speedy dinner cook along on This Morning.

The ingredients are: Oil to fry, 1 inch ginger, peeled and finely chopped, 2 cloves of garlic, peeled and finely chopped, 1 large, red chilli, de-seeded and finely chopped, 1 large carrot, peeled and finely chopped, 10 chestnut mushrooms, roughly chopped, 125g green beans, cut small, 80g baby sweetcorn, cut small, 8 bamboo shoots, drained and finely chopped, 50g water chestnuts, drained and roughly chopped, 150g cooked prawns, chopped , ¾ – 1.5 tsp five spice powder (depending on your taste), 80g cashew nuts, 2 tbsp oyster sauce, 1tbsp light soy sauce, ½ tbsp dark soy sauce, 1.5 tbsp Shaoxing wine, A drizzle of sesame oil, Oil to deep fry, 2 baskets of vermicelli rice noodles and 8 large leaves of iceberg lettuce.

See recipes from Gok in his book titled: Gok Cooks Chinese available from Amazon now.