Assorted vegetables (I use cabbage, button and shitake mushrooms, baby corn, bean sprouts, and water chestnuts)
1 1/2 tbsp peanut oil (if allergic to peanut oil, canola oil will do)
3 small onions, quartered
5 tbsp oyster sauce
1/2 tsp sesame oil
1 tsp soy sauce
Pepper to taste
A pinch of sugar
1/2 cup water
In a wok, add in oil and heat for five minutes.
Add in onions and stir fry for a minute.
Add the vegetables.
Stir fry for another minute or two.
Add in the sesame oil and stir to combine.
Add in the soy sauce followed by the oyster sauce.
Stir fry while adding a pinch of sugar and pepper to taste.
Add in water.
Cook until vegetables are at desired softness or until the liquid evaporates slightly.