VEGETABLE STIR FRY WITH CASHEW NUTS

15ml/1 tbsp groundnut oil
1 onion, peeled and sliced
1 clove garlic, crushed
1 red pepper, sliced
1 yellow pepper, sliced
100g/4oz broccoli florets
175g/6oz baby sweet corn, halved
2 courgettes, sliced
50g/2oz water chestnuts, sliced
30ml/2 tbsp shoyu or light soy sauce
5ml/1tsp arrowroot, mixed with
30ml/2tbsp light vegetable stock
5cm/2 inch piece fresh root ginger, grated and juice squeezed out
15ml/1tbsp sweet chilli sauce
50g/2oz cashew nuts, lightly toasted

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. Add the broccoli florets, sweet corn and courgettes and continue to fry for a further 5 minutes. Add the water chestnuts and toss to mix in.
3. In a small bowl, mix together the shoyu, arrowroot and light stock, ginger juice and sweet chilli sauce.
4. 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.
5. Transfer to a serving dish and sprinkle with the cashew nuts.
Serving suggestion: Serve with boiled Thai Jasmine rice.