Kirstin: We have just returned from a week in Sri Lanka. A week where I ate curry for every meal. Yes, even breakfast. With hoppers too. I am now curry in human form. So this was a lovely recipe to come back to with all the usual Asian flavours I do so love. I always think the trick with stir frying is always to get everything ready first. So for instance, this recipe asks for us to add a variety of things including things like sugar and black rice wine vinegar to the hot pan. I always make sure to read these kind of recipes beforehand because it’s much simpler to get all of those liquids prepared beforehand in a bowl. Then you can add them in one go. Stir fries are stressful enough and so time pressured, I find it makes the whole process calmer. That’s just my thinking. Anyway. We all loved this recipe. I’ve started to get used to the fact that the recipes are often for 2 and have learned to scale up. The sauce was gorgeous and the overall recipe will definitely be made again. Yum!