And did you know that you can double the amount of your vinegar for free!  I read it somewhere so tried it.  I only buy the generic brand 1 litre bottles of vinegar for the washing machine, tip half out into another bottle, fill both up with water, leave a few days and you will have pure vinegar again.  Don't know how this works but I do it - 2 litres for the price of 1. 

I have seen this suggestion on the Cheap skates website. I have a background in chemistry and it is absolute bollocks. It may smell the same but it's actual concentration will be reduced by 50%.

I tried this recipe last night and though it tasted okay and the vegetables were still nice and crisp the meat was kind of grey and though not exactly tough, firm to the bite in the way I'd expect it would be if prepared by my inlaws for example.  I was a bit sceptical as to whether or not the Thermo was capable of producing a good stir fry and I still am.  No smoke in the kitchen though, as usually occurs when using a wok. Any tips for a more authentic meat texture?