440g can pineapple chunks
1 teaspoon each: cornflour, soy sauce, sesame oil
1 tablespoon canola oil
2 cloves garlic, crushed
1 tablespoon finely grated root ginger
400g frozen stir-fried veggies, slightly thawed
400g frozen raw prawn cutlets, thawed
Drain the pineapple, reserving the juice. Combine the juice with the cornflour, soy sauce and sesame oil.
Heat the canola oil in a wok. Stir-fry the garlic, ginger and vegetables, until crisp-tender. Add the prawns and stir-fry for 2-3 minutes, until pink. Add the pineapple.
Stir the juice mixture then stir into the pan until thickened. Serves 4.