This Fujian stir-fry recipe is a template, and you can improvise by adding any Chinese vegetable, the fresher and greener the better. The important part of the process is the stir-frying over intense heat.
Heat the oil in a wok over high heat until smoking, then fry the garlic for 30—40 seconds, until pale gold. Toss in all the vegetables and stir-fry vigorously for 1 minute.
Add the oyster sauce and sesame oil, and stir for 30 seconds, or until the juices thicken slightly. (The salt in the oyster sauce will draw out some liquid from the vegetables but, if necess