4 to 6 different fresh vegetables (approx.), 1/2 lb. each (choose a wide variety of flavors and colors. Good for emptying the refrigerator)
1/4 to 1/2 c. shoga (pickled ginger)
Splash of olive oil
Soy sauce to taste
Rice, steamed

Chop or slice the vegetables thinly, keep separated into groups according to length of time to cook. Splash a small amount of olive oil in a large flat pan over a hot stove. When the oil is hot, add the vegetables in the order of longer cooking first, shorter cooking ones last. Stir constantly. Add shoga and stir. when vegetables begin to brown, add a couple tablespoons of soy sauce. Stir. Serve with steamed rice. Serves 4 to 6.