Basic steps in cooking vegetables:

1. Slice all more or less of equal thickness.

2. Cook each in 1 to 2 tablespoons hot oil (depends on size of wok or quantity of vegetables).

3. After a few minutes of stir frying, add 1/2 cup white wine.

4. Bring to a boil, then lower to medium to high, cover and cook for 4 to 5 minutes. Do not overcook.

5. All vegetables cooked separately, but if quantity is small, they may be combined.

6. Sliced bamboo shoots, mushrooms or water chestnuts may be added.

Variations:

1. Add 1 pound marinated beef, sliced very thinly or sliced 1 to 2 marinated chicken breasts.

MARINADE:

2 to 3 tbsp. soy sauce, usually dark
2 tbsp. Mirin (sweet Japanese wine may substitute white wine)
2 tbsp. rice or other vinegar
3 to 4 drops hot oil
3 tbsp. Hosein sauce or oyster flavored sauce
2 tbsp. cornstarch, mixed well throughout
Sm. pieces thinly sliced ginger root
1 clove crushed garlic

Fry in hot oil, mixing all the time. Add vegetables and cook for a few minutes so they can acquire flavor of marinade. Add roasted peanuts last. Peanut oil can heat to higher temperature, so it is good for Chinese cooking. Sesame seed oil adds a nice flavor. Go into an Oriental food store, read the labels on the different items and experiment.