- 2 tbsp rapeseed oil
- 12 raw tiger prawns, shelled, tails on
- 8 fresh baby squid, cleaned and cut into rings, or 200g/7oz raw squid rings
- 2 garlic cloves, sliced
- 1 courgette, cut into ribbons
- 4 heads bok choi, sliced
- 2 red chillies, cut into thin slices
- 1 carrot, cut into thin slices
- 100g/3½oz stem ginger, finely chopped, plus syrup from the jar
- 2 tbsp dark soy sauce
- splash sesame oil
- 1 lemon, juice only
- Heat a pan and then add one tablespoon of oil. Stir-fry the prawns for 2 minutes. Add the squid. Stir-fry until the prawns are pink and the squid is cooked. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan, along with the garlic, courgette, bok choi, chillies, carrot and ginger. Stir-fry for one minute and remove from the pan. Add a generous splash of ginger syrup and the soy sauce and cook until the volume of liquid has reduced by half. Add a splash of sesame oil and a squeeze of lemon juice.
- Toss the vegetables with the prawns and squid in the sauce. Serve immediately.