In a large frying pan or wok heat the oil and gently cook the garlic and ginger for 1 minute.
Add the sweet potato and toss well. Stir in the soy, Meridian cashew butter and stock then season.
Cook for 5 minutes then add in the spinach and chives. Stir to wilt the vegetables, check the seasoning and serve sprinkled with a few chilli flakes.