2tbsp soy sauce
1tsp toasted sesame oil
1 large garlic clove, crushed
1tbsp freshly grated root ginger
½-1 red chilli, sliced (or to taste)
1tbsp vegetable oil
100g broccoli, cut into small florets
100g red cabbage, shredded
½ red pepper, deseeded and sliced
75g mangetout, trimmed
2 pak choi, halved or quartered depending on size
2 spring onions, chopped
Handful of fresh mint leaves
40g cashew nuts, toasted
1 Combine the soy sauce, sesame oil, garlic, ginger and half the chilli in a small bowl or jug. Set aside.
2 Heat half the vegetable oil in a large wok or frying pan over a high heat. Add the broccoli and stir-fry for 2min. Add the cabbage. Stir-fry for 2min. Add the remaining oil along with the pepper, mangetout, pak choi and spring onion. Stir-fry for 2min or until the vegetables are almost tender.
3 Add the soy sauce mixture and 2tbsp water. Stir-fry for 1min or until the vegetables are coated in the sauce.
4 Divide between two bowls and scatter over the mint leaves, cashews and remaining chilli. Serve immediately, with brown rice if liked.
Use any variety of vegetables you like for this recipe — try adding courgette, baby sweetcorn, sugar snap peas or beansprouts, or swap the cashews for toasted unsalted peanuts.