Stir-fried Mixed Vegetables

Prepare all vegetables by cutting the cauliflower or broccoli into florets, halving the snow peas or French beans, dicing the red and green peppers, halving the young corn, slicing the carrots thinly, dicing the celery, and mincing the garlic and sliced ginger.

Heat oil in a large wok or stir-fry pan over high heat until it shimmers.

Add minced garlic and sliced ginger to the hot oil and stir-fry for about 30 seconds until fragrant.

Add the cauliflower or broccoli florets and sliced carrots to the wok, stir-frying continuously for 2-3 minutes until they begin to soften slightly.

Add the diced red and green peppers, snow peas or French beans, halved young corn, and canned mushrooms to the wok.

Stir-fry all the vegetables together for 2-3 minutes, maintaining high heat and keeping the vegetables moving to ensure even cooking.

Pour the chicken stock or oyster sauce over the vegetables and toss to coat evenly.

Continue stir-frying for another 1-2 minutes until the sauce coats the vegetables and they reach desired tenderness while retaining a slight crunch.

Transfer the stir-fried mixed vegetables to a serving dish and serve immediately while hot.