Thai mixed vegetable stir-fry

Roll-cut the carrots: cut at a 45-degree angle, roll, and cut through the cut surface. Cut cauliflower into small florets and fresh shiitake into biggish slices.

String the sugar snap peas and halve on a bias. Cut gailan stems thin; tear the leaves into bite-sized pieces and keep them separate.

Mix the sauce: oyster sauce, mushroom soy sauce, Golden Mountain sauce and a little water.

Crush the Thai chilies and add them to the garlic.

Heat a little vegetable oil in a wok; add garlic and chilies and cook until the garlic just starts to turn golden.

Add the hard vegetables, carrots and cauliflower, and cook about a minute; a splash of water cools the pan and helps steam them.

Add the medium-hard vegetables (cabbage, mushrooms, gailan stems, peas) and the sauce; toss until almost done.

Add a teaspoon of sugar to cut the saltiness. Cook a couple of minutes for crunchy, longer for softer, until the cabbage starts to soften.

Add the gailan leaves last and toss until wilted; do not add water too soon, since the vegetables release liquid.

Serve with jasmine rice.