Ginger, sesame and chilli prawn & broccoli stir-fry

• broccoli↗250g 250g

  thin-stemmed if you like, cut into even-sized florets

• stem ginger↗2 balls 2 balls

  finely chopped, plus 2 tbsp syrup from the jar

• low-salt soy sauce↗3 tbsp 3 tbsp
• garlic clove↗1 1

  crushed

• red chilli↗1 1

  a little thinly sliced, the rest deseeded and finely chopped

• sesame seeds↗2 tsp 2 tsp
• sesame oil↗½ tbsp ½ tbsp
• raw king prawns↗200g 200g
• beansprouts100g 100g
• cooked rice↗

  or noodles, to serve

Step-by-step instructions

1. 1

   Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min – it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.

2. 2

   Toast the sesame seeds in a dry wok or large frying pan. When they’re nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles.