300 g (10 oz) pack ready-prepared stir-fry vegetables
1 head of pak choi, halved and leaves separated
175 g (6 oz) cooked peeled king prawns
50 g (2 oz) mixed fresh white and dark crab meat
2 tablespoons soy sauce
4 tablespoons sweet chilli sauce
chopped coriander leaves, to garnish
Heat the oil in a large wok or frying pan, add the ginger and cook for a few seconds. Add the vegetables and stir-fry for 4 minutes.
Add the prawns and cook for 1 minute, then add the crab meat and cook and toss over a high heat for 2–3 minutes until piping hot. Add the soy sauce and chilli sauce and toss again to coat. Serve scattered with coriander.