• 1 tablespoon oil

• 50 g/2 oz onion, finely sliced

• 1 tablespoon finely chopped garlic

• 1 tablespoon pepper

• 50 g/2 oz broccoli stem, peeled and sliced

• 25 g/1 oz oyster mushrooms, torn

• 12 raw tiger prawns, peeled

• 1 teaspoon sugar

• 4-6 tablespoons Thai Fish Stock

• 4 tablespoons light soy sauce

• coriander leaves, to garnish

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Method:

1. Heat the oil in a wok, add the onion, garlic and pepper and stir-fry for 30 seconds.

2. Add the broccoli stem and stir-fry for 1 minute. Add the mushrooms and stir-fry for 30 seconds, then add the prawns, sugar, 4 tablespoons of the stock and the soy sauce.

3. Stir-fry over a high heat for 1-2 minutes, adding more stock if the dish is drying out. Serve immediately, garnished with coriander leaves.