Using up: spring onions, red pepper, the last bit of courgette, half a lemon
The thing about a stir fry is you can lob pretty much anything in it, but you need to have it all ready before you start.
So, as you may see, I chopped four spring onions, a red pepper, a small piece of courgette. Garlic and ginger were whizzed in the most useful kitchen gadget known to (wo)man. Pete chopped up a red chilli.
Out of the larder came sesame seeds, and I had a tub of cold roast chicken in the freezer that was pressed into service – I marinated that in some shoyu and a teaspoon or so of sesame oil for about 20 minutes.
Into the wok went the sesame seeds, garlic and ginger for a minute or so, then added the white bits of the spring onion, the pepper and courgette. Stir fried till done, then added chicken and marinade, the lemon juice and a teaspoon of five spice powder. Oh, and a dribble of honey.
Left it to bubble while we boiled up some noodles, and realised it was a bit thin, so mixed up a teaspoon of cornflour with some cold water, and hurled that in.
Drained noodles and put them in the wok, mixed it round a little.
Served into bowls, then sprinkled with the chopped chilli and the green bit of the spring onions.