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