Ingredients

• 300g/10½oz broccoli
• cut into small florets
• 30g/1oz unsalted cashew nuts
• to garnish
• 1 tbsp vegetable oil
• 1 garlic clove
• finely sliced
• 4 spring onions
• trimmed and sliced on an angle
• 1 fresh chilli
• seeds and white membrane removed
• finely chopped (alternatively use 1 tsp chilli flakes)
• 5cm/2in piece fresh root ginger
• cut into thin batons
• 1 red pepper
• cut into strips
• 1 yellow pepper
• cut into strips
• 170g/6oz cooked prawns
• 100g/3½oz beansprouts
• 1½ tbsp soy sauce
• 3 tbsp sweet chilli sauce
• 1 tsp sesame oil
• 1 lime
• juice only

Directions

• In a pan of boiling water
• cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold
• drain thoroughly.
• Toast the cashews in a dry pan then crush roughly. Set aside.
• Heat the oil in a large frying pan or wok set over a high heat. Add the garlic
• spring onions
• chilli and ginger and stir-fry for 2 minutes. Stir in the peppers
• prawns and beansprouts. Tip in the drained broccoli.
• Add the soy sauce
• sweet chilli sauce
• sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.
• Serve in bowls garnished with the toasted cashews.