- Add the sauce ingredients to a small bowl and mix well. Set aside.
- Heat half of the olive oil in a wok or large frying pan. Fry the prawn meat over a high heat for 3–4 minutes until pink and cooked through. Transfer to a plate and set aside.
- Heat the remaining oil in the same pan. Add the onion and carrot and cook for 2 minutes. Add the broccoli and cabbage and cook for a further 5 minutes.
- Pour the sauce into the pan and cook for another minute. Add the prawns and half of the cashews into the pan and toss everything together. Season to taste.
- Spoon the stir fry over rice and sprinkle with salad onions and the remaining cashews. Serve immediately.
Serve hot for dinner or pack cold for a power lunch the next day.