Ingredients

• 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

Directions

• 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.