We eat a lot of stirfries – quick, nutritious, tasty, ideal food in a hurry. Here’s a couple of tips – you probably all do this already, but never mind 🙂

• if you’re stirfrying meat, before you start to prepare everything else, slice it and put it in a bowl with some soy sauce, and any combination of, say, rice wine (or dry sherry), sesame oil, maybe a bit of cornflour and water. It gives the meat a chance to take up some flavour, and leaves you a nice liquor to add at the end of the proceedings
• roughly chop up the flesh of a lime and bung it in towards the end of the stirfrying stage. The flesh disintegrates and leaves a lovely sharp flavour behind.