3 Chicken breasts diced. Stir fried with 4 or 5 roughly chopped garlic cloves and two teaspoons of five spice powder, a sprinkle of soy sauce. Some Cauliflower, Onion and about three cups of mung bean sprouts. We already had cooked rice, so it made a very quick meal perfect for a Friday evening.
I fried the chicken in organic coconut butter again, it cooked really well. I always use the small gas burner when I cook with the wok. The coconut oil heated very hot and the chicken started to brown immediately.
If you only have an electric stove a single gas burner is very useful. Only gas heats up so quickly and with enough heat to seal the meat. I love to see woks cooking in restaurants with the heat and the flames.
Tomorrow a day in the garden.