Ingredients

1 sliced onion

1 pressed clove garlic

1 tbsp groundnut oil

1 sliced yellow pepper

1 sliced red pepper

1 tbsp sweet chilli sauce

100g broccoli florets

175g halved baby sweetcorns

2 tbsp vegetable stock

2 tbsp soy sauce

1 tsp arrowroot

2in piece grated ginger juice

2 sliced courgettes

50g lightly toasted cashew nuts

50g sliced water chestnuts

Directions

Heat the stir-fry pan/wok and add the oil. When the oil is hot add the onion and garlic and fry for 3 mins.

Add the peppers and fry for a further 3 mins.

Add the baby sweetcorn, courgettes and broccoli florets and fry for 5 mins.

Toss in the water chestnuts.

In a separate bowl add the arrowroot, ginger juice, vegetable stock, sweet chilli sauce and soy sauce. Mix together.

Add the sauce just made into the centre of the pan/wok and allow to boil. Mix the sauce in thoroughly so that all the vegetables are coated.

Serve and sprinkle with the cashew nuts.