I love stir-frying, and it fits in nicely with our 'eat healthier' regime at the moment - provided you measure the oil carefully and use reduced-salt soy sauce. Use plenty of garlic, chilli and ginger to boost the flavour. I coated some organic chicken fillets in a little five-spice powder and then sauteed in a non-stick pan with just a teaspoon of oil. Set aside while you fry the veg - today, a wonderful fresh onion, some calabrese broccoli, celery and red pepper, but you can use whatever you have. Add lots of garlic, ginger and chilli - as much as you can take! I used about a dessertspoon of oil in my non-stick wok, and added a splash of water when the veg looked like it needed a bit more welly. Return the chicken to the pan and pour over a mixture of a tablespoon of low-salt soy sauce, a tablespoon Chinese rice wine, 120mls water, a dessertspoon of sweet chilli sauce and a teaspoon of cornflour. Allow to bubble and thicken for a minute and serve with some plain steamed rice - preferably brown basmati, but I only had plain white. Not too much, mind! All in all, this came to around 450 cals with the rice.