Creamy vegetable stir fry

Ever since my sister started cooking with coconut milk/cream, I have been trying to look for ways to add it to my dishes; in cakes, smoothies, rice and now a stir fry. I like to think that I have this super intelligent gift when it comes to recipes. I watch something being prepared once, and I never forget it, I don't even have to write it down. The only downside is that I have to do a lot of improvising and adjusting but that part is pretty fun.

Back to the post....
I watched this guy on the food network make this amazing vegetable stir fry with coconut milk served with homemade noodles. I made a little mental note that the minute I found coconut milk/cream, I would try out the recipe. For me that was the main thing to have, coconut milk, mushrooms and garlic.
So for this recipe, here is what I used. Feel fry to use your favorite vegetables, that's exactly what I did. Plus that's all I could find in the fridge. I will not put the measurements because I don't remember them, I have to work on that.

Sliced mushrooms
Eggplants
Celery
Chopped garlic
chopped ginger
Cauliflower
Coconut cream
green pepper sliced
2- 4 tablespoons olive oil
pepper flakes
soy sauce
salt to taste

With your pan or skillet on the stove and oil hot, start with the cauliflower or whatever vegetable takes longer to cook. Fry for a few minutes stirring often. Then add in the rest of the vegetables except for the celery and green pepper and cook for about five minutes or until slightly soft, do not forget to flip and stir the vegetables, it is a stir fry after all. Next add the garlic, ginger, pepper flakes, celery and green pepper and salt. Stir and flip a few times before you add the coconut milk, make sure not to drown the vegetables in it. let it simmer for five minutes and serve with homemade noodles or pasta.