Ingredients:

- 200g asparagus, trimmed and cut into 2-inch pieces
- 200g sugar snap peas, trimmed
- 200g broccoli florets
- 1 small zucchini, sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for added umami)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and sliced green onions for garnish 


Instructions:

1. In a small bowl, mix the cornstarch and water to create a slurry. Set it aside.

2. In a wok or a large skillet, heat the vegetable oil over medium-high heat.

3. Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.

4. Add the asparagus, sugar snap peas, and broccoli to the wok. Stir-fry the vegetables for 2-3 minutes until they start to become tender.

5. Next, add the sliced zucchini to the wok and continue to stir-fry for another 2 minutes until all the vegetables are crisp-tender.

6. In a separate bowl, mix the soy sauce, oyster sauce (if using), and sesame oil.

7. Pour the sauce over the vegetables in the wok and toss everything together to coat the vegetables evenly.

8. Stir in the cornstarch slurry and cook for another minute or until the sauce thickens and coats the vegetables nicely.

9. Remove the wok from the heat and transfer the stir-fried vegetables to a serving dish.

10. Garnish with sesame seeds and sliced green onions.

Serve with steamed jasmine rice or noodles.