Simple. Easy. Kids loved it. Added a little garlic (we are a garlic loving family and I personally love the garlic - ginger combo in asian stir fry). Changed out the sesame oil with coconut oil (prefer the smoking point of coconut oil), and added a dash of sesame oil in the end for the aromatic flavour kick. I know that sesame oil is a fav in some asian stir fry - but my experience is - unless you are flash frying in a large seasoned wok, the slower shallow frying us Aussies tends to not favouring sesame oil as a starting oil (we cook to slow, and end up burning away the aromatics). But just my experience (so its why I use coconut or vegetable up front, with a dash of sesame at the very end). Also I ended up doing a rapid stir fry of the carrot and capsicum (still keeping them crispy) with a dash of honey and garlic (again). Kids loved it. I love being able to take your great recipes and just being able to add a slight twist (helps me feel creative! haha).