Any vegetables, any greens, even herbs and edible flowers
1-2 teaspoons oil
bottled spicy sauce, such as Tommy Tang's or whatever...
Wash and slice the vegetables into fairly even shapes. Heat wok or saut�
pan and add the oil. Quickly add the vegetables and stir and fry for
several minutes, to your desired crispness. Snip in herbs and flowers.
Toss in the seasonings, and serve. These are never the same twice...
