This week on Cookus Interruptus the recipe was cobbled together using one from Theresa Bliffert, one from www.thaifood.com and one from my book Feeding the Whole Family. It versatile in both the selection of protein and vegetables. For example, the dish is equally satisfying made with fried tofu and red peppers (instead of tempeh and carrots, beef and sweet potato strips, chicken and broccoli or shrimp and bok choy. Add any green vegetables during last few minutes of cooking. A stupendous meal served over Golden Spice Rice and next to Nappa Cabbage Slaw with Toasted Almonds. My oh my.