Forgot to answer your question re: freezing. Squash - I frankly don't bother since they're available year-round in the supermarket & I feel that once defrosted the texture is miserable. Just enjoy them while you have them in the garden. Eggplant - Doesn't freeze well raw or blanched. Gets mushy, dark grey, & gruesome looking. However - if you dry the slices or cook it in a dish first (eggplant sandwiches, lasagna, parmagian, etc.), it freezes just fine. Beans - Blanch in boiling water for just a minute or 2, drain well. You can then just pack in plastic bags, excluding as much air as humanly possible, pack in vacuum-seal bags, or spread on a tray to freeze individually & then pack in bags - again, remove as much air as possible. As for peppers - sweet peppers I usually wash, core, seed, & dice or cut into strips, dry well, pack into plastic bags & freeze. No blanching. Hot peppers I just wash & dry well & freeze whole in plastic bags. Frozen peppers won't thaw out crisp, but work perfectly fine in cooked dishes, sauces, salsas, & stirfries for flavoring. It's also incredibly easy to slice & seed the hot peppers in their semi-frozen state. Hope this helps you.

Here are a few stir-fry sauces I like to make. All three recipes are from the now-defunct cafeteria Eden, which was located in downtown Philadelphia PA: STIR FRY SAUCES Each recipe makes 2 servings but can be doubled. BASIC STIR FRY SAUCE 1 1/2 tsp. sesame oil 1/2 tsp. minced garlic 1/2 tsp. minced ginger 1/2 cup chicken broth 1 Tbs. soy sauce 1 Tbs. brown sugar 1/8 tsp. Tabasco 1/2 tsp. salt 1/4 tsp. pepper 1 1/2 tsp. lemon or lime juice 1 1/2 tsp.cornstarch 1 Tbs. rice wine or sherry Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside. GARLIC SESAME STIR FRY SAUCE 1/2 tsp. pepper 2 Tbs. soy sauce 3 Tbs. chicken broth 1 Tbs. sugar 2 1/4 tsp. lemon juice 1/3 cup sesame oil 2 1/4 tsp. minced garlic 1 tsp. cornstarch mixed with 1 1/2 tsp. water Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat. SZECHUAN STIR FRY SAUCE 1 1/2 tsp. sesame oil 1/2 tsp. minced fresh ginger 1/2 tsp. minced garlic 1/2 cup chicken broth 2 whole anise stars 1 1/2 tsp. red wine vinegar 1 Tbs. soy sauce 1/2 tsp. salt 1 tsp. hoisin sauce 1/8 tsp. Tabasco sauce 1/8 tsp. crushed red pepper flakes 1/4 tsp. pepper 1/8 tsp. 5 spice powder 2 tsp. cornstarch dissolved in 1 Tbs. water Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

Ruthanna, your sauces sound sooooo good! I tend to do mine simply like Ginger...I'm usually in a hurry but, they taste good! 2 chicken breast halves; cut into thin strips Salt & pepper 1/8 teaspoon cayenne pepper (optional) 1 teaspoon fresh grated ginger 1 medium onion; sliced 2-inch pieces 1 medium red or yellow bell pepper; sliced 1 large carrot julienne cut 1 cup cut asparagus or broccoli 3 tablespoon canola oil 1/2 cup chicken broth 2 tablespoons light soy sauce 1 tablespoon cornstarch 2 red or green onions (scallions); sliced 2 tablespoons toasted peanuts (or cashews) Garnish with chopped parsley (optional) 2 cups cooked rice or rice stick noodles Slice chicken into bite-size pieces; season with salt, cayenne and ginger; refrigerate until ready to use. Clean and cut all vegetables and grate ginger. Stir together broth, soy sauce and cornstarch and set aside. This will be quick so begin cooking 5 to 10 minutes before serving. Heat a wok or a large skillet over medium-high heat; add oil and stir the ginger into the chicken and stir-fry for 2 to 3 minutes until done. Remove the chicken and add onion, bell pepper, carrot and asparagus for 2 or 3 minutes until tender-crisp. Add the chicken back to the pan along with the stock mixture and continue until sauce thickens. Sprinkle with sliced onions and toasted nuts along with chopped parsley. Serve immediately with or without cooked rice or noodles Marilyn

Dcarch's comment got me looking up chop suey, and here's an interesting tidbit from wiki: Chop suey is widely believed to have been invented in America by Chinese Americans, but the anthropologist E.N. Anderson concludes that the dish is based on tsap seui (杂碎, “miscellaneous leftovers”), common in Taishan(Toisan), a county in Guangdong Province (Canton), the home of many early Chinese immigrants to the U.S. Seems John's meals certainly qualify as tsap seui, no? Either way, they look great. I've long toyed with the idea of getting one of those high BTU propane burners for wok cooking. There are no great setups for electric that I'm aware of, and taking it outside takes care of the ventilation and splatter all at once. Glad to hear I'm not the only one with picture problems from my phone. It went from working great to working intermittently to not working at all. IMO that's a problem they should fix rather than tell us to email to ourselves, get on a desktop, etc.