Chopped vegetable fry

What you need

Carrots

Bell peppers

Mushrooms

Baby spinach

Aubergines

Pak choi

Ginger

Cherry tomatoes

Pea pods

Ramson (= wild garlic)

Fresh coriander

1-2 red chilies

1-2 garlic cloves

Cayenne pepper

Soybean sauce

Vegetable oil for cooking

How to do it

Chop

And chop

I had help from this one

(it was excellent for the carrots and ginger and OK

for the aubergine and bell peppers)

Rule of thumb: The stronger taste or the 

harder texture; the smaller pieces. Soft and mild 

veggies can be chopped in a more relaxed manner

Fry the cut veggies in oil (frying pan, casserole, or

wok pan)

Watch your hard chopping work shrink before your

eyes

Serve as is

Or serve with rice, pasta or noodles

I used mie noodles

The opportunities are endless, a vegetarian who wants to add protein will fry some tofu cubes and an omnivore can add fried slices of chicken breast or minced meat. 

PS. The carrots and mushrooms used today were tiny and not as plump and pretty as in most food blogs. I am in Wallis, Switzerland, and opted for local ingredients.