6 spring onions, each cut into 3 pieces diagonally, and halved lengthways
1 teaspoon ginger purée
125 g (4 oz) sugarsnap peas
125 g (4 oz) frozen soya beans
1 head pak choi, leaves separated, and shredded
375 g (12 oz) peeled prawns
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
Heat the rice in the microwave according to the packet instructions. Meanwhile, heat the oil in a wok or large frying pan. Add the spring onions, ginger, sugarsnap peas and soya beans and stir-fry over a high heat for 2 minutes.
Add the pak choi and stir-fry for 1 minute, then add the prawns and cook for a further minute. Mix together the sweet chilli sauce and soy sauce, pour into the wok and heat through. Serve with the rice.