Vegetables Stir Fry - cooking recipe

Ingredients

2 tbsp canola oil
2 cloves garlic, minced
1 (8 oz) can water chestnuts, halved
5.25 oz baby corn, halved lengthwise
4 inches ginger, cut into thin strips
2 bunches baby bok choy, quartered lengthwise
1/4 cup vegetable stock
1 tbsp cornstarch, mixed with 2 tbsp water until smooth
1 tbsp light soy sauce
5.25 oz snow pea shoots
None None steamed rice, to serve

Preparation

Heat oil in a wok over medium heat. Stir-fry garlic for 30 seconds. Add water chestnuts and baby corn. Stir-fry for 1 min. Add ginger, bok choy and stock. Cook for 2 mins. Add cornstarch slurry and soy sauce. Add pea shoots and toss to combine.
Serve with steamed rice.