For a recent dinner, Jac cooked a stir-fry of chicken and vegetable (broccoli, cabbage, green beans, onions), served with noodles. She marinated the chicken for a few hours in white pepper and cornflour, and made the sauce for the stir-fry up as she went. Her aim was to use up as many of the sauces we had in the pantry, so she added soy sauce, oyster sauce, mushroom soy sauce and Chinese black vinegar. She added a little chicken stock to make it more saucy, with a little cornflour to thicken it up a bit. It turned out very tasty.