Yesterday, we had one of our favorites, spaghettis alla marinara with wok tossed vegetables. It, for the first time, occurred to me that it's all vegan! Sorry, mixed up photos and don't know how to re-arrange them. Anyway, vegetables below and finished product is on top. My secret to crunchy wok tossed vegetables is simple. Fry vegetables with small amount of salt in the wok until the get colour (as great chef Gordon Ramsey always reminds us no colour, no flavour). Salt is not for seasoning, but for de-watering. Then, while they are steaming hot, I put them in steamer with tight lid, but without water and without heat. They just steam themselves in steam they are releasing and excess liquid drips to the bottom of steamer. Check their crunchiness. Once they are to your liking, spread them thinly on large tray. This will ensure steam evaporates and vegetable won't get soggy. I fry each vegetables separately and in small batches. So they won't stew. Marinara sauce is quite strait forward to make. By the way, I use Grape Seed oil. It has highest smoking temperature, which is ideal for wok. Try it. It's a great dish!