Combine prawns, 2 Tbsp white wine and ginger in a bowl. Cover and refrigerate 30 minutes. Mix remaining wine, chicken stock, soy sauce, ketchup, cornstarch, vinegar, sugar, sesame oil, and cayenne in a small bowl.

 

Heat 2 tsp peanut oil in a wok or skillet over high heat. Add spinach to oil and stirfry until spinach wilts. Transfer spinach to serving platter and keep warm. Add 2 tsp oil, bell peppers and garlic to wok and stir fry 1 minute. Add remaining oil prawn mixture and green onions and stir fry 2 minutes.

 

Stir in chicken stock mixture and blueberries. Cook until sauce is clear, stirring frequently (approximately 2 minutes). Spoon cooked prawn mixture over spinach. Serve with rice.

 

Variations: Substitute any firm white fish, such as cod, or skinless chicken breast for the prawns.