Thai prawns with pineapple & green beans

This midweek stir-fry is packed with goodness from the crunchy veggies. It's flavoured with lime, Thai basil and ginger

Ingredients 1 tbsp vegetable oil 2 lemongrass stalks, tough outer leaves removed, the rest finely chopped thumb-sized piece ginger, shredded 100g fresh pineapple chunks 100g green beans 100g whole cherry tomatoes 200g raw king prawns small pack Thai basil leaves or regular basil leaves

For the sauce 4 tbsp lime juice, plus wedges to serve 2 tbsp liquid chicken stock 1 tbsp fish sauce 1 tbsp soft brown sugar

Method

Mix the sauce ingredients together in a small bowl. Set aside.

Heat the oil in a large wok. Sauté the lemongrass and ginger until golden. Add the pineapple, beans and cherry tomatoes, and stir-fry for 3-5 mins until the beans are just cooked. Add the prawns and the sauce. Stir-fry for another 3-5 mins until the prawns are cooked, then throw in most of the basil leaves. Serve with lime wedges and the remaining basil leaves scattered over.

Source: http://www.bbcgoodfood.com/recipes/thai-prawns-pineapple-green-beans