Vegetable Stir Fry with Cashew Nuts

Ingredients

• 1 tbsp groundnut oil
• 1 onion, peeled and sliced
• 1 clove garlic, crushed
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 100g broccoli florets
• 175g baby sweetcorn, halved
• 2 courgettes, sliced
• 50g water chestnuts, sliced
• 2 tbsp shoyu
• 1 tsp arrowroot, mixed with 2 tbsp light vegetable stock
• 5cm piece fresh root ginger, grated and juice squeezed out
• 1 tbsp sweet chilli sauce
• 50g cashew nuts, lightly toasted

Method

1. Heat the oil in a wok and fry the onion and garlic for 3 minutes. Add the peppers and fry for 3 minutes more.
2. Heat a small quantity of oil in a shallow frying pan, add the cashew nuts, and fry gently for 3-5 minutes.
3. Add the broccoli florets, sweetcorn and courgettes and continue to fry for a further 5 minutes. Add the water chestnuts and toss to mix in.
4. In a small bowl, mix together the shoyu, arrowroot and light stock, ginger juice and sweet chilli sauce.
5. Using a wooden spoon, make a space in the centre of the stir fried vegetables so that the base of the wok is visible. Pour in the sauce and bring to the boil, stirring all the time until it starts to thicken. Toss the vegetables to coat thoroughly with the sauce.
6. Transfer to a serving dish and sprinkle with the cashew nuts.