Ginger, Broccoli & Prawn Stir-Fry

INGREDIENTS

450g large prawns, peeled and deveined

2 cups broccoli florets

2 Tbsp olive or coconut oil (divided)

2 Tbsp tamari soy sauce

2 Tbsp oyster sauce

1 Tbsp honey or maple syrup

1 Tbsp fresh ginger, minced

2 cloves garlic, minced

½ tsp red chilli flakes (optional, for some heat)

1 Tbsp cornstarch (cornflour) mixed with 2 Tbsp water (for thickening)

Cooked rice or noodles, for serving

METHOD

1. In a small bowl, prepare the sauce by mixing together tamari, oyster sauce, honey (or maple syrup), and chilli flakes (if using). Set aside.

2. In a large fry pan or wok, heat 1 tablespoon oil over a medium-high heat. Add the prawns and stir-fry for 2-3 minutes, or until they turn pink and are cooked through. Remove the prawns from the pan and set them aside.

3. In the same pan, add the remaining tablespoon of oil. Add the minced ginger and garlic and stir-fry for about 30 seconds to release their aromas. Then add the broccoli and stir-fry for a further 3-4 minutes, or until they are crisp-tender.

4. Return the cooked prawns to the pan with the broccoli. Pour the prepared sauce over the prawns and broccoli. Stir everything together to coat the ingredients evenly with the sauce.

5. Stir in the cornstarch mixture to thicken the sauce. Continue stirring until the sauce has thickened and coats the prawns and broccoli nicely. Then heat through and remove from the heat.

6. Serve the ginger broccoli and prawn stir-fry over cooked rice or noodles.