Wok cooking is colorful, hot and fast, which fits a busy autumn schedule. Why not prepare a spectrum of healthy stir fried choices. Carrots take longer; so, remember to slice the carrots thin and at an angle to get the most out a thin carrot slice. Water chestnuts are sturdy; so, a heavy wok spatula, called a “chuan” won’t indent those during a fast toss; but, mushrooms should go in last because of the tenderness. Bok choy is a leafy vegetable that is sturdy enough to take a fast-paced toss. Add broccoli, cauliflower and Chinese baby corn for more flavor and color variations. Just prior to serving, in a bowl, mix a 1/2 cup of soy sauce, a 1/4 cup of water, 1 tablespoon of corn starch and 1 tablespoon of sherry. Stir well. Pour this liquid into the vegetable mix, toss and heat until the sauce thickens. Nuts, also, make a wonderful addition, after the sauce is added. Any sprouts should be tossed into the mix, as the last item, since sprouts wilt so quickly. Serve this as a quick meal, on rice, or with an entree. Oriental cuisine can brighten your day and your autumn table! © Kelly McBride Loft