2 carrots, sliced into thin pieces
1/2 bell pepper (red)
1/2 bell pepper (orange)
1/2 bell pepper (green)
1/4 small yellow onion, diced
10 small mushrooms, sliced
1/2 small cucumber, sliced thin (slices halved)
4 cloves garlic, diced
1/2 tbsp red pepper flakes
1/8 c fish sauce
1/4 c soy sauce
2 c sake (rice wine)
1/2 c water
2 tbsp sesame oil (or olive)

Carrots should be sliced (not lengthwise) into small thin circles. They cook better that way. Slice bell peppers into thin strips then cut to about 1-2" length. Dice onion and garlic into as fine pieces as you have the patience for. Slice and halve the cucumbers, thinly slice the mushrooms.

Combine oil, garlic, onion and red pepper flakes in teflon pan, cook on high, stirring constantly. After a couple minutes, add carrot slices and a small amount of rice wine (about 1/4 c). Stir and cook about 5 minutes or until the carrots start to become tender. If the mix starts to get dry, add some water and keep cooking. Then add the bell pepper slices and another 1/4 c of rice wine. Stir, cook. After a few more minutes, add the mushrooms and another 1/2 c of rice wine. Stirr, cook. After about 5 min, add all remaining ingredients and stir, cook, stir until it's done.

mildly spicy, weird, and good...

Enjoy!