A friend recently asked me for the recipe and that's why I'm choosing to include it here. This is one of my signature contributions to family feast occasions.
I normally select my vegetables for colour and texture. I like them crunchy and look pleasing.
First heat the wok, add oil and immediately put in the garlic. When the garlic is fragrant, add the onions.
When the onions are soft, add the prepared vegetables one at a time. I base my sequence on what I think requires more time to cook.
Season with salt and add a pinch of sugar to caramelize and retain the colour of the vegetables.
When using vegetables with a strong colour (like the purple cabbage) cook it separately and add it before serving. If it is added during the cooking process, it will dis-colour the rest of the vegetables.
Note: When you remove the vegetables from the wok, make sure you drain away any excess moisture from the them. If this is not done, the vegetable will continue to cook in the water, loose their vibrant colour and begin to look pale.
