Heat the oil in a wok or deep frying pan, add the ginger and garlic and stir-fry over a moderate heat for 30 seconds. Add the spring onions, carrot and celery and stir-fry for 1 minute, then add the cauliflower and stir-fry for 30 seconds. Add the red and green peppers and stir-fry for a further 30 seconds. Add the prawns and cook for 2—3 minutes.
Mix together all the ingredients for the glaze, pour into the pan and stir over brisk heat until all the prawns and vegetables are coated. Turn on to a warmed plates, garnish with the celery leaves and serve at once.