This recipe first appeared in Food magazine issue 57.
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Ingredients
Method
1.Heat both quantities of oil in a wok or large frying pan. Add the ginger and prawns and sauté for 3-4 minutes until the prawns are just cooked and pink. Remove the prawns and ginger from the pan and set aside.
2.To the same pan, add the vegetables and stir-fry them for 2 minutes. Add the stock and soy sauce and simmer for 4-5 minutes until the vegetables are just tender.
3.Add the prawns and ginger back to the pan and heat through. Toss through the sweet chilli sauce and a squeeze of lime. Serve the stir-fry with noodles on the side and extra limes.
