Prawn Stir Fry

Ingredients
455g (1lb) large, cooked, peeled, tiger prawns, fresh or defrosted
1 x 15ml spoon (1 tablespoon) vegetable oil
2.5cm (1) piece root ginger, peeled and finely chopped
1 carrot, cut into thin strips
2 red or yellow peppers, deseeded, cut into thin strips
1 x 225g can water chestnuts, drained, thinly sliced.
1 courgette, cut into thin strips
225g (8oz) mange tout, rinsed
8 baby sweetcorn
8 spring onions, thinly sliced
2 x 15ml spoon (2 tablespoons) soy sauce
black pepper

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 259 Kilocalories
32g Protein; 7g Fat; 19g Carbohydrate; 7g Fibre. 
 
Method
Heat oil in a wok or large deep frying pan until very hot.  Add the ginger, carrot, peppers, water chestnuts and courgette.  Stir-fry for 3-4 minutes.
Add prawns, mange tout, sweetcorn, spring onions and soy sauce.  Cook for a further 3 minutes or until prawns are heated through.  Season.
Serve with noodles.