Start with simple, fresh ingredients. Like canned water chestnuts. At right: ginger. At left: an orange bell pepper, cut into bite-sized pieces.
I use sesame oil as a base and throw in some ginger and garlic. After a minute I toss in the scallions. Then go the carrots, then the bell peppers, then the mushrooms and zucchini. Along the way I throw in a diced chili pepper and stir-fry sauce: a few tablespoons soy sauce, plus two tablespoons water or broth (I used water) and some plain or rice vinegar.
Add some glass noodles and I'm pretty glad I didn't go out for lunch. Spinach dip at left not included.