TAKEAWAY TRICK!

“Velveting” is what gives the meat in your stir-fry that glossy Chinese takeaway effect and keeps it juicy. Marinate 500 g meat or chicken in

1 T oil, 1 t cornflour and

1 T soya sauce out of the fridge so it cooks faster and sears better. Alternatively, make a slurry: mix 1 T cornflour with 1 T water and add to the stirfry just before serving.