In a dry frying pan toast the cashew nuts until they begin to brown. Set aside.
Heat a little oil in a wok. Add all the vegetables and stir fry for 2 minutes. Add the soy sauce, rice wine vinegar and stock. Bring up to the boil and then stir in the cornflour too. Let it bubble and thicken for about a minute.
Stir in the cashew nuts and serve with rice or noodles. Drizzle a little sesame oil over the top (optional)
Nutritional information is approximate and a guideline only.