Volcano stir-fried vegetables

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As promised, I am resting my Indian palate and paying some attention to my inner Asian.  I am working with what I have in the kitchen; had I what I wished for, I would add wood ear or shiitake mushrooms, and perhaps some shrimp and bean sprouts - but here we are.  This turned out INSANELY well, with great heat and cooling balance from the five spice powder.

THE RECIPE

2 T olive or vegetable oil
4 peeled carrots, sliced on the bias, 1/4" in. thick
4 ribs celery, sliced on the bias, 1/4" in. thick
Heat the pan over medium heat, saute for 3 minutes

1 onion, thick slices
2 large jalapeno peppers, medium sliced
Add and saute for 3 minutes

4 cloves garlic, minced
1 t grated fresh ginger
1/8th head cauliflower, small florets
1/8th head broccoli, small florets
1/2 can (3 oz.) sliced water chestnuts
1/2 can (15 oz.) sliced bamboo shoots
Add and saute for 3 minutes

6 Thai chile peppers, thinly sliced
1 T chili garlic sauce
1 T Chinese five spice powder
Add, simmer for one minute

1 T Shaoxing wine
1 t salt (OR MSG if you have no issues with this product)
1/2 t ground white pepper
1/4 bunch cilantro
1 can green curry sauce

EMERGENCY KIT
1 T corn starch
1 T cold water
Stir together and add if curry sauce does not reduce.

Add, sauté and flip for 2 -3 minutes.  Settle the curry in and flip two or three times in a ten minute time frame.  Check and balance seasonings as desired.  Do not overcook vegetables.  If the sauce has not thickened enough, stir in corn starch slowly with a whisk.

3 scallions, bulbs and leaves, thinly sliced.

1 Cup prepared Calrose or other sticky rice, for service.

Serve in large bowls over rice.  Garnish with scallions and keep some water or milk handy.  Despite my tolerance, this one lit me up.

If you wish, serve over noodles, brown rice, or any other starch you prefer.

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