Vegetable stir fry with mushrooms

Ingredients:
200 g snow peas, or sugar peas
1 small yellow capsicum, sliced
1 small red capsicum, sliced
4 yellow squash, sliced
1 zucchini, sliced
1 onion, sliced
1 150g packet oyster mushrooms, sliced
6 shitake mushrooms, fresh, sliced (or substitute with button mushrooms or dried shitake mushrooms)1 tablespoon peanut oil

Note: The secret of stir frying is to have all the preparation completed before starting to cook. Take care in slicing vegetables uniformly so they will cook evenly and look attractive. Peanut oil has a higher smoke point than olive oil but canola oil can also be used.

Method:
Sauce1 tablespoon oyster sauce2 teaspoons soy sauce, reduced-salt light1 teaspoon sesame oil1 teaspoon cornflour, mixed with a little waterMethod:1. Wash and slice all vegetables, neatly and uniformly 2. Heat wok, add oil and heat until oil begins to smoke. Add vegetables, stir-fry, turning the vegetables quickly until they are glazed with the hot oil. 3. Add ¼ cup water or stock. Cover with lid, cook over moderate-to-high flame 2minutes. Push vegetables to sides, making a well in centre of base of wok. Add sauce, stir until sauce thickens and lightly coats the back of the spatula. Mix through vegetables.