>>/125/
I use passata, cook the oregano in the oil and add the basil as garnish, a bit of chicken stock powder in place of salt doesn't go down badly.
>>/123/
Well beaned, this is my mind of cooking
>>/122/
Generally i fry my aromatics, meat ave veg separately in small batches.
Then you can add a bit of cooking wine/ water, the aromatics and things like soya sauce so all you've got in the wok is sauce.
This avoids making your meat tough by stewing it in the sauce, and it's actually faster because of the way the wok works