Put a frying pan over a medium heat and add the cashew nuts; toast them until they begin to
brown. Remove with a slotted spoon and reserve.
Add the oil to the saucepan and heat. Add the spring onions, celery, carrots and baby corn and
cook, stirring occasionally, over a medium-high heat for 3-4 minutes.
Add the mushrooms and cook until they become brown. Mix in the garlic and prawns, stirring until
the prawns turn pink.
Mix the cornflour smoothly with the soy sauce and chicken stock. Add the liquid to the prawn
mixture and stir. Then add the Savoy cabbage, mangetout and all but a few of the cashew nuts and
cook for 2 minutes.
Garnish with the reserved cashew nuts and serve on a bed of rice.