This midweek stir-fry is packed with goodness from the crunchy veggies. It’s flavoured with lime, Thai basil and ginger
Prep:10 mins
Serves 2
1 tbsp vegetable oil2 lemongrass stalks, tough outer leaves removed, the rest finely choppedthumb-sized piece ginger, shredded100g fresh pineapple chunks100g green bean100g whole cherry tomato200g raw king prawnsmall pack Thai basil leaves or regular basil leaves
STEP 1Mix the sauce ingredients together in a small bowl. Set aside.STEP 2Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.
