If you have a wok, this will work better, but a large, heavy fry pan works ok, too. Cut up your meat in thin slices. While doing this, heat up your pan over medium/medium high heat. Pour in a little oil (a tablespoon or two), I think vegetable oil works best for what is found in an average kitchen. Dump in meat, stir to mix around the oil, then resist the urge to stir for a couple of minutes, so the meat has time to brown. You can buy delicious chinese sauces in grocery stores - we use House of Tsang brand - which you add after the meat has had a few minutes to cook. The spicy thai peanut sauce is excellent. If your husband will tolerate any kind of vegetables (peppers, onions, broccoli, baby corn, etc) add those before after the meat has cooked for a few minutes, but before adding the sauce. We usually add peanuts to our stir fry for a little crunch! You can serve this over rice, or rice noodles. Since we recently moved to the middle of no where and can't find rice noodles, we buy ramen noodles (oodles of noodles, if you will) throw away the seasoning packet and cook the noodles according to the directions. Serve the stir fry over the noodles.

A type pf Chao Fan!