Ingredients

• 45ml/3 tbsp groundnut oil

• 3 spring onion, sliced

• 2 garlic cloves, cut into slivers

• 2.5cm/1 in piece fresh root ginger, cut into thick sticks

• 150g/5 oz sprouting beans (lentils, mung beans, chick-peas)

• 200g/7 oz Pak choi cabbage, shredded

• 50g/2 oz unsalted cashew nuts or halved almonds

For the sauce

• 45ml/3 tbsp light soy sauce

• 30ml/2 tbsp dry sherry

• 15ml/1 tbsp sesame oil

• 150ml/1/4 pint cold water

• 5ml/1 tsp cornflour

• 5ml/1 tsp clear honey

• salt and ground black pepper

Serves 4

Method:

1. Heat the groundnut oil in a large wok and stir-fry the onions, garlic, ginger and carrot for 2 minutes.

2. Add the sprouting beans and fry for another 2 minutes, stirring and tossing all the ingredients together.

3. Add the Pak choi and cashew nuts or almonds and stir-fry until the cabbage leaves are just wilting.

4. Quickly mix all the sauce ingredients together in a jug and pour them, stirring all the time, into the work.

5. The vegetables will be coated in a glossy sauce. Season with salt and pepper and serve as soon as possible.