Please read about Stir-Frying. Use this method for most vegetables, from green beans to julienned carrots to asparagus. Or use a medley of vegetables, such as peas, carrots, broccoli, and water chestnuts. Cut all vegetables into pieces small enough to cook very quickly—broccoli into small florets, sugar snap peas on a diagonal, mushrooms sliced, and cabbage shredded.

Prepare:

Trim and cut into thin, small pieces:

Heat in a wok or a large skillet over high heat:

When the oil begins to shimmer, add:

Cook until the garlic begins to brown and is fragrant. Add the prepared vegetables and cook, stirring frequently, until crisp-tender, 5 to 8 minutes. Add longer-cooking vegetables to the pan first and quick-cooking vegetables later to ensure that everything is done at the same time. Give the sauce a good stir to disperse the cornstarch, then pour the sauce into the pan, stirring to coat the vegetables. Cover the pan, remove from the heat, and allow to sit for 3 minutes. Serve with: