- a vegetable peeler
- a knife
- a large frying pan
- a wooden spoon
- three garlic cloves
- a knob of fresh ginger
- a half pound of vegetables (go for a good combo of colors and textures, e.g., mushrooms, snap peas, and peppers)
- vegetable oil
- sherry or white wine
- soy sauce
Peel the garlic and ginger, and chop finely.
Chop the other vegetables into pieces roughly the same size.
Heat the frying pan over high heat, coat the bottom with vegetable oil, and heat until the oil is shimmering but not smoking. Add the ginger and garlic and stir.
Add the denser vegetables, for example, carrots, broccoli, cauliflower, or eggplant. Season with salt and stir.
When the garlic turns golden brown, add the rest of your vegetables. Season with more salt. Do not cover the pan. Stir every couple of minutes, until the vegetables are tender but not mushy. Turn off the heat.
Add a few spoonfuls each of sherry or white wine and soy sauce. Stir.
Serve over steamed white or brown rice.