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OK, not all the vegetables. I put in two point one hot peppers and realized I had better stop, and start adding things to soak up the capsaicin.

Everything chopped on the big wooden cutting board with the big excellent knife that Dan and Shannon bought me for my birthday.

Carrots, baby small ones left and larger baby ones sliced. Not many carrots, really.

Onion. Not the giant definitely-not-a-Vidalia-breaking-label-laws-super-bitter type of onion that completely ruined a ... something with tomatoes also ... a few weeks ago. I tried a piece of this twin. Never have I ever tasted anything so bitter. Used a very small normal onion instead.

One green bell pepper.

Two small yellow squashes and two small zucchini.

6 oz. of sliced portobello mushroom

One head of broccoli.

Spices went in midway through: seasoned salt, paprika, Indian red curry powder (ok this didn't help the heat either, but didn't use much), some turmeric, soy sauce (dark mushroom and superior light, both Pearl River Bridge).

A long thin vaguely triangle green pepper and a bullet-shaped red pepper that I think both turned out to be very, very hot, sliced thin.

So at this point I started adding things to cut the heat.

A bunch of nutritional yeast (I think this negatively affected the texture).

A can of some kind of white beans to cut the heat.

Large can of bamboo shoots (they were cut into strips).

Came out still spicy (but edible by mortals) and soupy.

Served over vermicelli.