I have never made it a secret. I love Asian food. Stir fry, dumplings, rice – pretty much any kind that is not fish or seafood, I’ll try. I like making it at home rather than buying it. It tastes better, costs less, and you can make a small, inexpensive cut of meat stretch a long way.
A wok and a super burner on your gas stove makes this go really well – but if you have a regular skillet and an electric cooktop, you can accomplish the same – just get your pan screaming hot and cook things in batches. Veggie options are flexible – you don’t have to add the cabbage – I like to because it stretches the recipe. You could double up the snow peas and leave it out. I also love to stir fry longer pieces of scallion for this, getting a bit of a char on them. They taste great.