Stir fries are great. Beyond the chopping, you’re cooking for maybe 6 minutes tops and you have a lovely dinner done. I was so busy eating it the only photo I have is of an empty frying pan. The one important factor is to use the thinnest, cheapest pan or wok you can. This way it’ll stay very hot, and the meat will cook while the veg stays crisp.
- Dead animal
- Crispy vegetables
- A red chilli
- Groundnut or sesame oil
- Soy sauce
- Rice or white wine vinegar
- Five spice
Chop all the veg and meat very thinly, and mix 1tbsp vinegar, and 1tsp of five spice, ginger, and soy sauce per person in a little bowl or ramekin.
Heat the oil over a high heat, then just before it smokes, chuck in the chilli and the meat until sealed, about 1 or 2 minutes. Chuck in the veg and pour over the sauce and cook for another 2 or 3 minutes.
The wok tip is from Nigel Slater’s Appetite, the first 80 pages of which are essential reading. The rest is merely brilliant.