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Message: <blockquote data-quote="Patch" data-source="post: 172891" data-attributes="member: 13526">My missus cooks it in the oven, but that can dry it out.  I just cut it into strips (short ways, about 20mm wide) and then fry it in hot oil for around a minute on each side.  Goes a lovely golden colour, and stays moist on the inside.I've tried it a few different ways, my favourite is fried as above, but using olive oil with garlic and chilli in it.  Then, just before serving it, I put a splash of dark soy sauce into the pan and stir everything around to get a slight sticky coating.(To make the chilli/garlic oil, I just squeeze some lazy chilli and lazy garlic into a bottle of olive oil.  Give it a good shake before pouring it, and you've got a great oil that is fantastic for any type of asian cooking).</blockquote>

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