It was a big chicken, and there’s only two of us, so this was plenty of meat.

Pete stripped the meat off a leg (of the chicken, you fools!), and sliced it thinly, and we set it to marinate in some cornflour and water, with a teaspoon of sesame oil and some shoyu, just for ten minutes.

There was half a cauliflower in the fridge, so I cut it into florets, and cooked it for a few minutes, while I sliced up a green pepper, a few mushrooms, and an onion.  Pete minced garlic and ginger.

Then veg into the wok, including the cauli, stir around for a few minutes, add chicken and the liquor.  We had it with rice.