====== Stir Fry Vegies ======

===== Ingredients =====

  * 1 tbsp vegetable oil
  * 2 garlic cloves , finely chopped
  * 1 tbsp ginger , finely sliced (optional)
  * 1/2 onion , peeled and sliced
  * 1 carrot , large
  * 3 medium buk choy or other leafy greens of choice (Note 1)
  * 1 cup mushrooms , sliced 3mm / 1/8" thick
  * 1 capsicum , sliced 1/2cm / 1/5" thick

===== SAUCE: =====

  * 1 tbsp cornflour / corn starch
  * 1 1/2 tbsp soy sauce , light or all purpose (not dark soy) (Note 2)
  * 2 tsp Oyster Sauce
  * 1 tbsp Chinese Cooking Wine or Mirin (Note 3)
  * 1/2 tsp sesame oil (optional)
  * Dash of white pepper (or black)
  * 3/4 cup / 185 ml water

==== GARNISHES, OPTIONAL: ====

Finely sliced green onions
Sesame seeds

===== Instructions =====


VEGETABLE PREP:
  - Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10" thick
  - Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5" wide pieces. Keep leaves separate from stems, they will be cooked at different times.


==== SAUCE: ====

  - Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.

==== COOKING: ====

  - Heat oil in a wok or large heavy based skillet over high heat.
  - Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.
  - Add carrot, capsicum and stems of buk choy - stir for 1 minute.
  - Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.
  - Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp - they should be just cooked, "crisp tender".
  - Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using.