Vegetable and Nut Stir-Fry

Serves 4 1 tsp Sesame oil 125g/4oz baby sweetcorn 1 large red pepper, seeded and cut into strips 150g/5oz mangetout 1 bunch spring onions, shredded 300g/10oz button mushrooms, sliced 25g/1oz fresh root ginger, grated 4 tbsp. soy sauce ½ tbsp. set honey 1 tbsp. cornflour 1 tbsp. tomato puree 1 cup vegetable stock 250g/8oz bean sprouts 50g/2oz split cashew nuts

1. Heat the oil in a wok or large frying pan.
2. Add the corn, pepper and mangetout.
3. Then add the onions, mushrooms and ginger and stir-fry for 2 – 3 minutes.
4. Remove the vegetables from the pan and place in a bowl.
5. Put the soy sauce and honey into the pan.
6. In a separate bowl, put the cornflour, tomato puree and 1 tbsp. of the vegetable stock. Mix these to a smooth paste.
7. Heat the soy sauce and honey and pour onto the cornflour mixture, then pour this mixture back into the pan and cook to a smooth paste.
8. Stir in the beansprouts and cook for 2 minutes.
9. Add the vegetables and nuts and cook for a further 5 minutes.
10. Serve immediately.