Another Stir-Fry Vegetable

Here's my fussy eater-vegetable lover-meat hater daughter's favorite.  It's also a quick fix for a hurried dinner after a long day at the library... pffffff.... story of my life... Anyway, the vegetables choice in this recipe can be easily substitute with any other you have in the fridge.

Ingredients:
A handful of Mangetout - can be replaced with string beans, fine beans, snake beans etc
A handful of Baby Corn - can be replaced with whole kernel corns or carrots or anything you have
A handful of small prawn - You can use chicken, beef, egg or tofu
1/4 of large Onion - sliced
2 garlic - finely chopped
2 cm ginger - bruised
Salt
White Pepper
1 tbsp fish sauce - you can omit this if you don't have any
1 tbsp light soy sauce - you can omit this if you don't have any
1 tbsp toasted sesame oil - you can omit this if you don't have any
2 tbsp oil
Sliced chili if you want to make it spicy. we don't eat spicy food so this is omitted 

Direction:

1. Clean and sliced the vegetables and meat to your liking - cubed, sliced etc
2. Heat the oil in a wok (or pan or what ever you are using), sautee the onion, garlic and ginger until fragrant.
3. Bring in the small prawn (or other meat you are using) and sautee them until they change color.
4. Add the sauces that you are using - fish sauce, light soy sauce. sesame oil - if you don't use any sauces, skip this step
5. Bring the vegetables in and stir until they changed color. 
6. Add the salt and pepper and taste to your liking
7. Keep stirring until the vegetable soften a bit but not too much. You will like to have a bit of a crunch. Take is out and serve with a steaming rice.

The stir-fry will taste as nice without the sauces. But if you have a chance to get all complete, the toasted sesame oil brings a nutty yummy taste to the stir-fry against the warming ginger. Also the saltiness of the fish sauce together with light soy sauce works very well to add a different depth to the dish. Anyway... enjoy!