1 Tbsp grapeseed oil
2 Tbsp fresh ginger root, chopped
2 cloves garlic, chopped
¾ tsp hot red pepper flakes
1 lb B.C. spot prawns, peeled and deveined
1 red bell pepper, diced
1 green bell pepper, diced
1 mango, peeled and diced
1 Tbsp organic soy sauce
1 tsp toasted sesame oil
3 green onions, chopped
½ cup fresh basil leaves, shredded
Heat the grapeseed oil in a wok over medium heat. Mix in the ginger, garlic, and red pepper flakes. Cook and stir for one minute.
Raise the heat to high. Add red and green peppers and the prawns and stir-fry for 3 to 4 minutes until prawns are just opaque. Add the mango and cook for another 30 seconds.
Remove from heat, and mix in the soy sauce, sesame oil, green onion, and basil leaves.