I've been liberally borrowing from other cultures. Not even in a fusiony way. But when you consider what roles an ingredient plays in that cuisine, simply transfer it to the same role in yours. Protein is protein, starch is starch, flavor is flavor.
So lately I've been having a lot of fun with the wide variety of noodles out there. Rice, green bean, mung bean, egg, good old water and wheat, and all the shapes they can take. Some absorb sauce, some don't, some take oil on as a sheen, just gotta experiment sometimes. But it certainly helps to have had experience and build technique with them. So do the canonical dish first, then figure out how you can incorporate different ingredients.
I've had success rediscovering vegetables and exploring new ones. Many of them open up in new ways given our current infrastructure and technology. Many vegetables are derived from the same ancestor (e.g., Brassica, nightshade) so can be somewhat interchangeable.
Some preparations are always good. I've dumped all manner of protein and starch together and added a spicy coconut milk-ginger sauce. There's just no way that can't be good.