On that note I purchased a nice big rump steak the other day (perfect for stir fry - you could also try the slightly more expensive fillet ends) and sliced it up for two stir fries. I added one lot to the wok for five minutes, added some chopped haricot vertes for a fresh crunch for another two or three minutes, tasted for meaty juiciness and turned the heat down. Then as a final part of the stir fry I threw in half a bag of Chinese stir fry leaves followed by a single bag of Amoy straight to wok noodles and lastly added and warmed through a sachet of hoisin stir fry sauce.
A nice cold beer to go with it and I was very happy, replete, and ready to start writing again.
To give the stir fry something extra I picked some fresh mint from the garden and added a few leaves to the top. Scrummy!