Ingredients (Serves 2-3)
Heat the oil in a wok or deep-sided frying pan, add the mange tout and baby corn then stir-fry for 1 minute.
Toss in the tiger prawns and stir-fry for a couple of minutes until they are cooked and have turned pink.
Pour over the stir-fry sauce and cook gently until heated through. Sprinkle in the chopped coriander and serve with jasmine rice.
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