Oyster sauce mixed vegetable stir fry

Mix the oyster sauce, soy sauce, black pepper and water and set the sauce aside.

Rehydrate the dried black fungus about 4 hours until much bigger and softer, then rip into bite size pieces.

Rehydrate the dried mushrooms the same way and slice them.

Cut the flowering tops off the broccoli with scissors and cut the stems into smaller pieces, keeping the two separate.

Cut the stem off the cabbage and rip it into bite size pieces rather than cutting, so it carries more flavour.

Trim the long beans and cut into 3 inch lengths; roll cut the carrot into bite size pieces.

Heat the wok, add about 1.5 tbsp of oil and swirl, then add the carrot, broccoli stems and long beans, the vegetables that take longest.

Stir on medium heat, lid on to cook faster and more evenly, until about 60 percent done and the long beans are just becoming pliable; cook longer for softer vegetables.

Add the broccoli tops and the cabbage and stir about 3 minutes.

Add the black fungus and the mushrooms, mix roughly, then the garlic and ginger last so they do not burn; stir until the aromatics come up.

Pour in the sauce and mix so it coats everything, then taste and adjust the salt.