Ingredients
| 1 tsp | Cornflour |
| 400 g | Canned pineapple pieces |
| 1 tsp | Soy sauce |
| 1 tsp | Sesame oil |
| 1 Tbsp | Canola oil |
| 1 Tbsp | Fresh ginger, finely grated |
| 2 cloves | Crushed garlic |
| 400 g | Raw prawn cutlets (Main) |
| 400 g | Frozen mixed stir-fry vegetables, slightly thawed |
Directions
- 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.