Heat oils in wok or large saute pan with garlic and ginger, add vegetables and fry,
stirring, for 2 minutes. Add hot water or stock, sauces, and salt. Cover and simmer for 4 minutes. Push vegetables
to side of wok, add cornstarch mixed with cold water, stir until
thick. Toss vegetables in sauce and serve immediately with boiled
*Use a mixture of Chinese cabbage, leeks, cauliflower,
green onions, Swiss chard, bok choy, in any combination or proportions.