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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Dynamite combination! And came from having no fresh veggies! Frozen peas & edamame with one last scallion. Adding fried pineapple gave it a lovely juicy, sweet touch to the spiciness of the curried lamb. I'd make this again.

Curry powder I'm using is from Myspicesage.com Just right amount of heat, not too hot, nice and intense flavors. I love the smell when it hits heat, addictive!

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Overcooking fish is a sin, it becomes dry!!! My stir fried veggies were PERFECT, so made up for it! Leftover veggies from cooking class so some were strange shapes. Pickles were jicama, chayote, carrots, better today. So easy: add salt & rice wine vinegar.

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