Prepare all your ingredients. The cooking happens really quickly so you want to have all your vegetables chopped and measured before you begin
In a small bowl, mix the honey, sriracha and soy sauce
Put the oil in a pan over a medium heat. Add the peppers, corn and broccoli and cook for five minutes. Add a couple tablespoons of water to help the vegetables cook
Add the garlic and ginger and cook for a further minute mixing continuously to ensure they don’t burn
Add the honey mixture and stir through the vegetables
Put the cornflour in a small bowl and add 30mls cold water. Mix till fully dissolved and add this to the pan. The best method it to create a small well in the middle of the pan, pour it in and stir.
Add the beansprouts and pineapple and cook for another 5 minutes till the sauce thickens and the vegetables are tender but retain some crunch
Add the cashews and coriander leaves and serve over rice with extra soy and sriracha on the side.