Here's a Wok Star tip: My thought process for this stir fry came from a perfect broccolini we had at a restaurant recently. This is rapini but it's close. See how I don't even bother to dice the garlic? The rest of the veggies are just what I found in my fridge: sweetcorn, grape tomatoes to give some color, chopped onions and scallions. I use Earthy Delights' organic tea seed oil to fry garlic and shredded ginger in my cast iron wok and gas stove setup. Add in veggies, stir fry till crunchy but slightly wilted. Add a dash of San-j tamari and sherry are all you need to give these veggies an Asian flair! Viola. Happy vegetarian week. You can use this same technique for an endless combination of veggies you like, enjoy.

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Best way to use up all bits & pieces of veggies: turnip, bell peppers, carrots, zucchini, squash. I put these in to bake with turkey thighs, leftover bottled tomato sauce and satay powder to give it a kick! Wow, turkey was so tender. Side of jicama, cucumber, carrot pickle helped to cool it down.

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I love using beef flap for stir frying, similar to skirt steak in texture & marbling. Tip: freezing beef makes slicing thin easy. Doesn't matter if you cut against or with grain. Ask your local market's meat guy to slice for a stir fry, it's a Free service.

Lots of veggies left from cooking classes: bok choy, yellow squash, zucchini, carrots, bell peppers, snow peas, gourmet mushrooms, scallions.

This is a very typical one-dish dinner I make during weeknights! But I only use two veggies, so less prepping. Little washing up, yay.

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