Cooking Simple Stir-fry Dish

Today let's try a stir-fry dish, which is rather simple to cook. Any quantity of the ingredients mentioned will be suitable for 2 persons.

Ingredients (basic minimum for now, we can venture into variations or additions later on):
- a tablespoon oil for stir frying
- peeled & chopped garlic, about a heaped teaspoon
- green leafy vegetables, can use any, suggest chye sim or kai lan or spinach
- half a carrot, sliced or diced or cut into strips or shapes of stars, whatever you fancy

Seasoning (suggestion only, you can put some or all, and feel free to plus or minus from the list according to your taste):
- pinch of salt
- pinch of sugar
- a little pepper
- a tablespoon of oyster sauce
- a teaspoon of soy sauce
- a teaspoon of cornflour (best if first dissolved in a little water)

Method:
- prepare vegetables. Wash & pluck or cut into suitable lengths. Drain away water
- prepare garlic & carrot
- heat wok, add some oil
- dump in the garlic, then the carrot, then the vegetables & seasoning, all the while ensuring that you *stir-fry* the contents in the wok, ie don't let them "sit" inside for too long without moving around
- during the process, add some water (preferably hot) if necessary, amount? just enough to moist the vegetables or form a little gravy
- when the vegetables change colour (from raw to cooked), you can dish them out.

Tip:
- how much oil to use? First, use high heat to warm up your wok, then put some oil in it. After that swivel a bit to coat most of the inside of the wok, then pour out all the oil. This way you're left with just enough oil to cook (ie those still stuck in the wok), and the dish will not be too oily. For everyday cooking, I find this method too troublesome. Usually I would put the exact amount of oil I need (usually one tablespoon) into a heated non-stick wok (hard anodized preferred), then swirl to coat the inside.

- use high heat and cook fast to retain the nutrition, texture & colour of the vegetables. So put whatever spices you need in a handy place, prepare them beforehand, or try adding them to the vegetables before stir-frying.

- put the "hard" vegetables or parts of vegetables into the wok first, then the "soft" leafy parts which take shorter time to cook.

- try to cut the ingredients to about the same size so they cook uniformly. Otherwise the smaller pieces would cook faster than the bigger ones. For everyday cooking, I don't really care, because the smaller pieces would be softer & suitable for my son while the larger ones would be "crunchy" or "crispy" & suitable for my husband. The different sizes would cater to their mouth sizes too, haha!

This dish sounds easy? You'll have a clear conscience too, knowing you're eating healthily.

Enjoy your cooking!