This midweek stir-fry is packed with goodness from the crunchy veggies. It’s flavoured with lime, Thai basil and ginger
- 1 tbsp vegetable oil
- 2 lemongrass stalks, tough outer leaves removed, the rest finely chopped
- thumb-sized piece ginger
- 100g fresh pineapple
- 100g green bean
- 100g whole cherry tomato
- 200g raw king prawn
- small pack Thai basil leaves or regular basil leaves
For the sauce
- 4 tbsp lime juice, plus wedges to serve
- 2 tbsp liquid chicken stock
- 1 tbsp fish sauce
- 1 tbsp soft brown sugar
Mix the sauce ingredients together in a small bowl. Set aside.
Heat 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.