Serves 4

Don't have any bok choy on hand? You can use broccoli instead of bok choy and green beans instead of snow peas.

½ cup water chestnuts

1 green bell pepper

1 red bell pepper

1 bunch bok choy

½ pound snow peas

4 tablespoons oil for stir-frying

¼ teaspoon salt

1½ tablespoons water

½ teaspoon minced ginger

½ teaspoon minced garlic

½ red onion, chopped

1 cup fresh mushrooms

1 teaspoon sugar

1 carrot, thinly sliced on the diagonal

½ cup mung bean sprouts, rinsed and drained

1 tablespoon cornstarch

4 tablespoons water

2 tablespoons oyster sauce

• Clean the mushrooms with a damp towel and slice. If using fresh water chestnuts, wash and peel. If using canned, rinse in warm water and slice.

• Cut the green and red bell peppers in half, remove the seeds, and cut into thin strips. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Wash and string the snow peas.

• Add 2 tablespoons oil to a preheated wok or frying pan. When oil is ready, add the bok choy stalks. Cook for about 1 minute, then add the leaves. Add the salt, and sprinkle with water. Cover and cook on medium heat until the bok choy is tender but still firm. Remove and set aside.

• Wipe out the wok with a paper towel and add 2 tablespoons of oil. When oil is ready, add the ginger and garlic and stir-fry until aromatic. Add the red onion and stir-fry. Remove from the wok and set aside. Add the green and red peppers and the snow peas. Stir-fry for about a minute, then add the mushrooms and 1 teaspoon of sugar and continue stir-frying. Remove from the wok and set aside. Add the water chestnuts and carrot. Stir-fry for a minute, then add the bean sprouts.

• Mix cornstarch and water, then stir in the oyster sauce. Add the removed vegetables back into the wok and mix. Make a well in the center and gradually add the cornstarch/oyster sauce mixture, stirring to thicken. Bring to a boil, remove from the heat, and serve hot.