Ingredients

• 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 sweetcorn
• halved
• 2 courgettes
• sliced
• 50g/2oz water chestnuts
• sliced
• 2 tbsp light soy sauce
• 1 tsp arrowroot
• mixed with
• 2 tbsp light vegetable stock
• 5cm/2in piece fresh root ginger
• grated and juice squeezed out
• 1 tbsp sweet chilli sauce
• 50g/2oz cashew nuts
• lightly toasted

Directions

• 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 soy sauce
• 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.