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Extremely easy stir-fry
(serves 2)

With so many pre-prepared stir-fries there's absolutely no point in slicing up vegetables yourself.  It isn't any cheaper (than the basic mixes anyway) and it's a lot more hassle.  The only downside is that you have to eat them within 24 hours which requires a degree of forward planning that doesn't fit easily into the student lifestyle.  By the way, don't feel you have to buy a ready-made sauce to go with it - soy sauce will do fine.

- 2 tbsp oil
- 300g bag of stir-fry vegetables
- 1 cooked chicken breast, skin removed and cut into thin strips (optional)
- 2 tbsp light soy sauce

- Heat a wok or large frying pan until it begins to smoke. 
- Pour in the oil and immediately tip in the vegetables and the chicken.  Cook for a couple of minutes, stirring them so they don't burn. 
- Add about half a small glass (50 ml) of water and cook until evaporated. 
- Add the soy sauce and cook for a few seconds more. 
- Taste, adding more soy if you think it needs it.  Serve up.

You could substitute 75g of cashew nuts for the chicken

Recipe by Fiona Beckett
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