Pineapple prawns

Ingredients

1 tsp	Cornflour
400 g	Canned pineapple pieces
1 tsp	Soy sauce
1 tsp	Sesame oil
1 Tbsp	Canola oil
1 Tbsp	Fresh ginger, finely grated
2 cloves	Crushed garlic
400 g	Raw prawn cutlets (Main)
400 g	Frozen mixed stir-fry vegetables, slightly thawed

Directions

1. Drain the pineapple, reserving the juice.
2. Combine the juice with the cornflour, soy sauce and sesame oil.
3. Heat the canola oil in a wok. Stir-fry the garlic, ginger and vegetables, until crisp-tender.
4. Add the prawns and stir-fry for 2-3 minutes, until pink. Add the pineapple.
5. Stir the juice mixture then stir into the pan until thickened.