Here's a quick one. When I was at uni, I managed to get the three-ingredient stir fry down to about 20 minutes from prep to plate, including rice or noodles. How? Well, mainly heat, and lots of it. I eat stir fry meals, ooo... maybe as much as 4 or 5 days out of seven? As I've said many times before and will do so again, I don't really eat much in the way of vegetables due to deep-seated texture and flavour problems, and this super-fast method allows me to control those two factors more easily. Over the years, of course, my tastes have gradually changed and my methodology has improved, so let's run down a classic... The secret to all of this is keeping your pan really seriously terrifyingly hot - hard to achieve with a normal domestic hob, but do the best you can. Here's the OG method - this will sort you out literally in minutes. Everything is based around having a "main" ingredient that you accompany with other things, so meat or seafood or tofu or...