I currently cook in a New York City sized galley kitchen. Which I don't mind, less to keep clean. What I mind is that I now have an electric stove with one of those glass cooktops. I am used to my old gas stove with a 17,000 BTU burner for my happy stir frying self.
In my effort to heat the wok, I left it on the stove a bit too long during the last of the prep, under the guise of bringing it up to a comparable temperature achieved with the gas.
Alas, when I added some peanut oil to the hot wok - the oil combusted. Fancy word for I caught the oil on fire - from the sheer temperature of the wok. The kids were at the table, watching this spectacle. Holding the flaming wok aloft, I slowly backed towards the baking cabinet, keeping my eyes on the fire. I opened the cupboard, felt for the baking soda, and performed the scientific miracle of smothering a grease fire.
Back to the stir fry. A combination of green beans - or Chinese long beans if your market carries them - thinly sliced onion, garlic, ginger, soy sauce, sesame oil, Chinese cooking wine and plum sauce.
Three stir frying steps later, I was serving dinner to three hungry kids; my two and another big eating teenage boy.