Prep 10 min·Cook 5 min

1. 1You're here
   Step 1.

   Mix the oyster sauce, soy sauce, fish sauce, sugar and 2 tbsp of the water in a small bowl.

   1½ tbsp Oyster sauce1 tsp Light soy sauce1 tsp Fish sauce½ tsp Sugar4 tbsp Water

2. 2
   Step 2.

   Heat a wok over high heat until smoking, add the oil and fry the garlic for 15 seconds until just golden.

   2 tbsp Cooking oil4 cloves Garlic, lightly crushed and chopped

   Stir-fry
3. 3
   Step 3.

   Add the carrot, baby corn and broccoli with the remaining 2 tbsp of water and stir-fry for 2 minutes.

   1 Carrot, thinly sliced on the diagonal100 g Baby corn, halved on the diagonal150 g Tenderstem broccoli, halved4 tbsp Water

   2 minStir-fry

   Wok-chan's tip鑊仔貼士

   The splash of water steams the harder vegetables without making them soggy.
4. 4
   Step 4.

   Add the Chinese leaf, mushrooms and chilli and stir-fry for 1–2 minutes until the leaves just wilt.

   200 g Chinese leaf, in 4 cm pieces100 g Oyster mushrooms, torn1 Red chilli, sliced

   2 minStir-fry
5. 5
   Step 5.

   Pour in the sauce and toss for 30 seconds until glossy. Serve straight away, while the vegetables are still crisp.

   1½ tbsp Oyster sauce

   Stir-fry