Ingredients

• 1 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 tbsp ginger, finely sliced optional
• 1/2 onion, peeled and sliced
• 1 carrot, large
• 3 medium buk choy
• 1 cup mushrooms, sliced
• 1 capsicum, sliced
• 1 tbsp cornflour / corn starch
• 1 1/2 tbsp soy sauce
• 2 tsp Oyster Sauce
• 1 tbsp Chinese Cooking Wine or Mirin
• 1/2 tsp sesame oil
• Dash of white pepper
• 3/4 C water
• Finely sliced green onions
• Sesame seeds

Directions

• Carrot: cut in half lengthwise then diagonally sliced 2mm / 1/10" thick
• Buk Choy (Note 1): Trim base off, then cut leaves off the stem. Cut the stem lengthwise into 1cm / 2/5" wide pieces. Keep leaves separate from stems, they will be cooked at different times.
• Place cornflour and soy sauce in a bowl and mix until cornflour is dissolved, then mix in remaining Sauce ingredients.
• Heat oil in a wok or large heavy based skillet over high heat.
• Add garlic and ginger, stir for 10 seconds. Add onion, stir for 30 seconds.
• Add carrot, capsicum and stems of buk choy - stir for 1 minute.
• Add mushrooms, then stir for 2 to 3 minutes until the vegetables are almost cooked.
• Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp - they should be just cooked, "crisp tender".
• Remove from stove and serve over rice (low carb option: cauliflower rice). Garnish with green onions and sesame seeds if using. A big dollop of chilli sauce wouldn't go astray either!

Photos