Great idea for an episode Frank.

I'm a great fan of Asian food and stir-fry a lot; I have been doing so for more than 30 years..

My basic vegetable stir-fry includes onions (cut vertically into "segments" and separated), sliced garlic, carrots and celery (both cut first diagonally then into julienne), broccoli, peppers, and button mushrooms. Cauliflower also works, as do brussels sprouts, cabbage and of course Chinese vegetables like Bok Choy. Then there are varieties of legumes like French beans, runner beans, beansprouts and the classic mangetout which are fantastic. The list goes on and on.

I like to use a standard steel wok with a flat bottom since it works best on my gas hob. One day I'll buy a new hob with a burner designed for a proper round-bottomed wok :-)

Anyway, thanks for the episode. It was great to hear.