1 1/2 lbs. vegetables
1 tsp. minced ginger root
1 tsp. minced garlic
2 scallions, chopped
1/4 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
1 1/2 tbsp. oil

SEASONING SAUCE:

1 tbsp. oyster sauce
1 tbsp. dark soy sauce
2 tbsp. sherry
1 tsp. cornstarch

Heat a wok over high flame. Add oil and beat 30 seconds. Add ginger mixture and stir-fry rapidly another 30 seconds. Put in vegetables and stir-fry until crisp and brightly colored. Time will vary with density of veggies and size of pieces.

Re-stir seasoning sauce and pour it into wok with one hand while stirring with other. Combine well. Seal completely.

Rule for veggies:

1. Blanch for 1 minute, dense vegetables such as carrots, cauliflower, etc.

2. All pieces should be about the same size.

3. Put dense pieces in pan first so they cook longer.