Cut the ginger widthwise into thin slices. Now cut each slice into thin strips. Place ginger, prawns, garlic, soy sauce and cornstarch in a bowl and toss to coat. Marinate the prawns 20 minutes.
Combine the stock, honey, chili sauce and lime juice in a second bowl and set aside.
Heat 2 Tbsp. of the oil in a large skillet or wok set over medium-high heat. Add the prawns and its marinade ingredients and stir-fry 2 minutes, or until prawns are just cooked through. Spoon the prawns onto a plate.
Add the remaining oil to the pan. Add the broccoli and onion and stir-fry 2 minutes. Add the stock mixture and bring to a boil. Return the prawns and its liquid to the pan, heat through 1 to 2 minutes, and serve.
Note: To devein the prawns, use a small paring knife to make a lengthwise slit along the back of each peeled prawn. Pull out, or rinse out with cold water, the dark vein.
Options: Make ginger scallops with broccoli by replacing the prawns with 20 large sea scallops. Cooking time and technique remains the same. Instead of stock, use an equal amount of beer to add moisture to this dish. For added colour, add 1/3 cup finely chopped red or yellow bell pepper to the pan when you start to cook the broccoli and onion.