When my wife tells me the meal might be too spicy, that means it’s really hot! But that’s the way I like it. This stir fry started out like any other. I minced a couple of garlic cloves, chopped a small onion and started to heat at medium/high with a little veggie brother. I added sliced oyster and baby portobello mushrooms, a cup of frozen broccoli, two heaping handfuls of collard greens, mung bean sprouts, a tablespoon of nutritional yeast, a tablespoon of sriracha sauce, a tablespoon of red pepper flakes, a dash of curry powder and Mrs. Dash’s no-salt seasoning. After the greens deflated, I added some more veggie broth and lowered the heat to low for five to 10 more minutes. I garnished with homemade almond cheese and added a side of healthy brown rice. “More water, please! There’s a fire in my mouth!” But oh, so good. Enjoy!