Very easy dish to make. Very easy to screw up as well.
Lesson 1. You only fry the vegetables when the rest of your meal is ready and/or cooked.
This dish has to be fresh and crispy. What kind of vegetables ? Everything in principle, but go for a nice mixture. With nice I mean it should look nice in the first place. Do not cut your vegetables to small , 2-3 cm is ok for beans, green asparagus, celery stalks. Cut your carrots lengthwise. How to cut your leeks? Guess! As usual. Cut your cauliflower in small pieces, but do not cut up the heads. White cabbage, onions and garlic, do not cut them to small. If you use leafy vegetables ( do not use them to much, it looks messy) like mustard or pak choy you cut up the stems in pieces of 2-3 cm and the leafy part in small strips. I told you before, chopping and cutting is very important in the Asian kitchen.
OK, here we go.
Make your wok very hot and put only very little oil in it.
Ad onion, garlic and chili. Now ad the carrots and the cauliflower. Let them simmer for about 3-5 minutes and turn them several times because burned carrots are yakky. Ad the greenbeans and the green asparagus and simmer for 2-3 minutes. You probably will use the cover on your wok from time to time. But not to long, this is supposed to be a crispy mix, remember. Ad the rest of the vegetables. Keep the fire high and keep turning your vegetables. This is the critical stage . Now you ad plenty of oyster sauce. If needed, ad some moist with cornflower ( makes it a bit juicy) and some salt and pepper up to your taste. Ad some spring onion and cucumber (cut lengthwise) in the last minute.
Serve immediately . Bon appétit .