Stir-fry vegetables with ginger sauce

Ginger peel and cut small. Pepper, halve, remove seeds and cut pepper into strips. Garlic peel and finely chop. Heat 1 tablespoon of oil in a small pan. Ginger, pepper and garlic on low heat for approx. 2 minutes. Add sugar, vinegar and 1 1/2 dl of water and boil for approx. 2 minutes. Stir in the whole tie. Season with salt. Cashew nuts coarsely chop. Cut the corn cubes.

Heat residual oil in wok or large frying pan. Maize bake for approx. 3 minutes. Add a vegetable mix and bake for approx. 3 minutes. Divide vegetables over four plates, create warm ginger sauce. Sprinkle cashew nuts over it. Tasty with rice and omelet strips.