1 onion, sliced
3 cloves garlic, chopped
1 or 2 cups cauliflower, in florets
1 carrot, sliced
1 or 2 cups wong bok, chunky cut
100g snow peas
1 small red capsicum, chunky cut
100g baby corn, halved
2 tomatoes, chunky cut
300g shimeji mushrooms
3 tbls oyster sauce
2 tsp cornflour, blended with water
Heat 2 tbls coconut oil and saute garlic
and onion until fragrant.
Add vegetables in above order – stir-fry
Add 1/3 cup water and oyster sauce – simmer.
Thicken with cornflour.
Inspired by dish at Akob Patin House – Kuantan