Instructions: Note:
(either fresh or defrosted, uncooked)

(could use turkey, chicken, pork, whatever you like)

Start the rice going so that you can have rice with it.

Having diced the meat, chop up the onion and the vegetables into bite-sized pieces. Mix together the honey, ketchup, soy sauce and mustard in a non-metal container.

Now heat the oil in a wok. When hot, add the meat. Keep tossing and turning the meat (Chinese cooking chopsticks and a wooden spatula are very useful for this) until cooked. Next add the onions and keep tossing and turning and then add the vegetables. Keep tossing and turning until the vegetables are cooked (this will take a bit longer if you used some frozen vegetables), and then add the sauce. Keep stirring.

The final step is to get the sauce to the consistency that you want.

It may be at the right consistency already, or particularly if you have added frozen veg, then it might be a bit too thin and watery.

In this case repeat the cornflour step until you have the right consistency (probably only need to do it once)

Cornflour step:
In the bowl you used for mixing the sauce, put a tablespoon of ketchup, a dash of soy sauce and a rounded tablespoon of cornflour.

Blend together to form a smooth paste. Add to mixture in wok and stir well, heating until it thickens (it thickens at boiling point)

Serve hot with the rice.

This stir-fry freezes well (not with the rice).

Serves: 4 (well, the quantities of sauce/onion I have given for 4. It is up to you what proportions/weight of veg and meat you use, and whether you like lots of sauce or not too much sauce. Go by visual quantity to see whether youve got the right amount of ingredients.)

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