World Cuisine

  • low-calorie cooking spray
  • 4 garlic cloves, very thinly sliced
  • 1 teaspoon peeled and finely chopped fresh root ginger
  • 8 spring onions, diagonally sliced
  • 200 g (7 oz) Chinese cabbage, thinly sliced
  • 1 carrot, cut into matchsticks
  • 100 g (3½ oz) broccoli florets
  • 100 g (3½ oz) sugar snap peas, trimmed
  • 50 g (2 oz) bean sprouts
  • 100 g (3½ oz) baby corn, halved lengthways
  • 100 ml (3½ fl oz) vegetable stock
  • 6 tablespoons sweet chilli sauce
  • 4 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 50 g (2 oz) roasted cashew nuts
  • 2 tablespoons deseeded and diced red chilli

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the garlic, ginger, spring onions and cabbage and stir-fry for 1–2 minutes.

Add the carrot, broccoli, sugar snap peas, bean sprouts and baby corn to the pan and continue to stir-fry for 4–5 minutes until the vegetables are slightly softened.

Stir in the stock, bring to the boil and cook for 3–4 minutes.

Mix together the sweet chilli sauce, soy sauce and sesame oil in a small bowl and pour over the vegetables. Cook, stirring, for 1–2 minutes.

Scatter over the cashew nuts and chilli and serve with steamed rice or egg noodles.

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