Peel the carrot and slice it thinly on the diagonal. Cut the courgette into half-moons and the pepper into strips, divide the broccoli into small florets and finely chop the garlic.
Mix the soy sauce with the honey and sesame oil in a small bowl. Set the sauce aside for now.
Heat the olive oil in a large frying pan or wok until very hot. Briefly toast the cashews in it until golden brown, then take them out.
Fry the carrot and broccoli in the hot pan. Add the courgette, pepper and garlic and keep stir-frying until the veg is tender-crisp.
Pour the sauce over the veg and toss briefly until everything is evenly glossy. Stir the cashews back in and take the pan straight off the hob.
Serve in bowls straight away. A little lime juice on top goes well if you like.
Good to know
This is how I like veg best: hot, crunchy and full of flavour. The pan is quick to make and still doesn't feel like an afterthought.
Swaps
Cashews → almonds (more fibre and vitamin E). Soy sauce → tamari (gluten-free, similarly savoury). Honey → date paste (unrefined sweetness, some potassium). Courgette → pak choi (also provides fibre and vitamin C).
Allergens
Contains tree nuts from the cashews and soya from the soy sauce. Season mildly for children and chop the cashews to suit their age; fine during pregnancy with thoroughly washed veg and hygienic preparation. Contains: sesame.
