Mix all spices thoroughly. Store in an air tight container for up to 6 months.
For the vegetables: You can use pot with a steamer attachment or pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender.
Sprinkle the spice mix over the vegetables to taste. Mix lightly.
The more spice you use, the spicier the vegetables become.
Serve warm or at room temperature.