@Puddle - I normally do vegetarian Mongolian BBQ (sprouts, cabbage, carrots, pineapple, water chestnuts, mushrooms, baby corn, and onions in a hot oil, garlic, and ginger mix - yum!) and sushi (vegetarian, crab, and ebi/shrimp depending on my mood) together with some hot and sour soup and spring rolls when I go to lunch at a nearby oriental buffet with a vegetarian co-worker. He's got me hooked on a few vegetarian dishes. In fact, when we go to the Thai place, I get pad-thai at a 3 or 4 (on a 1-5 hot scale) with tofu - extra crisp.