COOK WITH CONFIDENCE Stir-frying

If you’re after quick, healthy, veg-packed meals that suit one or two and use up leftovers, stir-fries are the answer

PICK YOUR PROTEIN

If you’re adding meat, it should be lean and thinly sliced to ensure it cooks fully. If you’re adding seafood, go for options like prawns or squid rather than chunks of fish that will flake and fall apart when cooked. Meat can be marinated beforehand to add flavour, but should be drained well before cooking. VELVET YOUR MEAT

For particularly succulent meat, try the traditional Chinese technique of ‘velveting’. Mix 1 tbsp cornflour, 1 egg white and a dash each of soy sauce and shaohsing rice wine, then toss strips of meat in this thin batter. Briefly fry the coated meat, then remove from the pan and add to your stir-fry.