This is a basic vegetarian stir-fry. The chilis are optional. You may use green bell peppers instead of the Thai sweet chilis. ingredients 2 tablespoons kratiem (garlic), sliced thinly 2 tablespoons khing (ginger), julienned thinly 2 tablespoons prik ki nu daeng (red birdseye chilis), julienned 2 tablespoons prik ki nu (green birsdweye chilis), julienned quarter cup of hom daeng (shallots/purple onions) sliced thinly quarter cup of bean sprouts quarter cup of snow peas quarter cup mooli (chinese white raddish), sliced thinly quarter cup water chestnuts, sliced quarter cup prik yuet (Thai sweet chilis), sliced quarter cup sliced mushrooms quarter cup of cauliflower florets quarter cup of broccoli florets quarter cup of asparagus tips 2 cups of fried tofu 2 tablespoons light soy sauce 2 tablespoons of dark sweet soy sauce 2 tablespoons of mushroom soy sauce 1 tablespoon of corn starch, dissolved in a little water freshly ground black pepper to taste method Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half "height-wise" to yield 32 bite sized pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic, ginger and chilis (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts, and stir fry for about a minute, then add the cornstarch and continue to stir fry for a further minute. Add the bean sprouts, stir very briefly to warm them, but not cook them, and then serve with steamed white rice.Special thanks to - Muoi Khuntilanont.