Braised vegetables
China

2 T. peanut oil
1 t. sesame oil
1 large clove garlic, crushed
1 t. grated fresh ginger
750g (1 ½ lb) sliced vegetables (see notes)
½ C. stock (chicken or pork, no beef)
1 T. oyster sauce
2 t. light soy sauce
½ t. salt
2 t. cornflour
1 T. cold water

heat oils in a wok with garlic and ginger, add vegetables and fry, stirring for 2 minutes. Add stock and sauces, salt. Cover and simmer for 4 minutes. Push vegetables to side of wok, add cornflour mixed with cold water. Stir until thick. Toss vegetables in sauce and serve immediately with rice.

Note: use a mixture of white chinese cabbage, mustard cabbage, leek, cauliflour, spring onions, beans, in any combination or propotions. Weigh after trimming and slicing.