I can still turn out an acceptable stir fry with it, it's taken some practice over the years in this house but got there in the end - plenty of preheat time, then moderating the temp initially so everything doesn't burn on the bottom, before turning back to full temp once the juices are flowing.

Cashew chicken, reminds me of King St in Sydney.

With #allotment garlic, onion, capsicum, chillies, eggplant, carrot, and Thai basil and Vietnamese mint from home.

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