Vegetable Stir-Fry

In a bowl, whisk together the soy sauce, oyster sauce, cornstarch and sesame oil until smooth — this is your stir-fry sauce.

Cut the broccoli into florets, slice the bell pepper into thin strips, cut the carrot into diagonal slices, and finely chop the garlic.

Heat the wok over high heat until lightly smoking, then add the oil.

Add the garlic and stir-fry for 15–20 seconds until fragrant, being careful not to let it burn.

Add the carrot and pepper, and stir-fry for 2 minutes, stirring constantly.

Add the broccoli and stir-fry for another 2 minutes, until the vegetables turn bright and slightly tender while still crisp.

Pour in the prepared sauce, toss to combine, and stir-fry for 1–2 minutes until it thickens and coats the vegetables in a glossy glaze.

Serve immediately while hot, with rice or egg noodles.