By Keith Floyd
When you are away from the cities it is pretty difficult to get much in the way of ingredients. So whenever I was stuck for a dish to do in a cooking sketch – this I did on a survey vessel off the Great Barrier Reef – I reverted to my trusty wok and a Stir-fry dish. It is the sort of thing that is quick and easy to do. It is tasty, tangy and spicy and you can vary the ingredients to suit yourself.