Stir-fries are the original fast food. If you are allowed into a Chinese restaurant’s kitchen, do visit, if only to marvel at the satellite-dish sized woks that shoot out flames to the ceiling when in use. The acreage of a wok and its ability to heat up in seconds mean food can be seared and cooked in minutes, retaining freshness and flavor.

This recipe is an old standby for its tastiness and versatility. You probably have all the ingredients right now in your pantry and refrigerator. The classic take would be to buy 5 Hong Kong dollars’ worth of deep-fried pork at the corner charcuterie, use that as seasoning for a boatload of vegetables, and have a feast. Think of its possibilities for leftover rotisserie chicken and veg.