Pineapple Prawn Stir-Fry

1. Peel and devein the prawns, if not already done. Cut the pineapple into bite-sized chunks. Slice the bell pepper and onion. Mince the garlic.

2. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil. Set aside.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the prawns to the skillet and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the prawns from the skillet and set aside. In the same skillet, add a bit more oil if needed, then add the sliced bell pepper and onion. Stir-fry for 3-4 minutes until slightly softened. Add the pineapple chunks to the skillet and cook for an additional 2 minutes, stirring occasionally.

4. Return the cooked prawns to the skillet with the vegetables and pineapple. Pour the prepared sauce over the mixture in the skillet. Stir everything together and cook for another 1-2 minutes until heated through and well combined.

5. Serve the Pineapple Prawn Stir-Fry hot over the cooked jasmine rice. Garnish with sliced green onions and sesame seeds if desired.

For a veggie variation of this mouth-watering stir-fry we can simply replace the prawns with marinated tofu, tempeh or seitan. If we want to go vegan we replace the oyster sauce with mushroom sauce. Mmmmh … yummy!