Preparation Notes
Serves 4
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
- Heat the oil in a wok and fry the onion and garlic for 3 minutes. Add the peppers and fry for 3 minutes more.
- 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.
- In a small bowl, mix together the shoyu, arrowroot and light stock, ginger juice and sweet chilli sauce.
- 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.
- Transfer to a serving dish and sprinkle with the cashew nuts.
