This is a generous serving packed with veggies, so you don't need any starchy carbs with it. Once the chopping is out of the way this dish is ready in a couple of minutes.
Each serving provides 406 kcal, 26.5g protein, 32g carbohydrate (of which 24.5g sugars), 17g fat (of which 2.5g saturates), 11.5g fibre and 3.4g salt.
In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly.
Toast the cashews in a dry pan then crush roughly. Set aside.
Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli.
Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.
Serve in bowls garnished with the toasted cashews.
