2 tbsp shaohsing rice wine, dry sherry or apple juice
1 tbsp honey
½ tsp sesame oil
1 x 2cm piece of fresh ginger, peeled and grated
For the stir-fry:
1 tbsp vegetable or coconut oil
½ a small head of broccoli, chopped into bite-sized florets
1 red pepper, deseeded and sliced
1 carrot, peeled and cut into thin matchsticks
4 spring onions, chopped
100g mangetout, halved on the diagonal
3 garlic cloves, sliced
200g raw king prawns, peeled and deveined
1 red chilli, deseeded and sliced (optional)
2 tbsp sesame seed
This dish cooks quickly, so get all of your ingredients prepped before you begin cooking.
In a measuring jug, mix the cornflour and soy sauce together to form a paste. Add the remaining ingredients for the sauce, then stir in three tablespoons of cold water. Set aside.
When you’re ready to cook, heat the vegetable or coconut oil in the Pyrex® Optima 28cm Wok over a high heat.
Add the broccoli, pepper, carrot and spring onions and stir-fry for two minutes. Add the mangetout and garlic and cook for 30 seconds, then add the prawns and chilli, if using. Stir-fry for 30 seconds.
Stir the sauce again, then pour into the pan. Cook for 2-3 minutes until the sauce has thickened and the prawns are completely cooked through.
Scatter with the sesame seeds and serve with rice or noodles