Ingredients:

2 - Sticks carrot
2 - Sticks celery
5-1/2 oz - Broccoli
1/2 - Medium head cauliflower (8 to 9 oz)
1/2 - Medium red or green bell pepper
2 cloves - Garlic (minced)
4 slices - Ginger
1/2 tsp - Xiao Xing cooking wine (or sweet Sherry )

Sauce:

3/4 tsp - Salt
1/3 tsp - Sugar
1/2 Tbsp - Light soy sauce
2 tsp - Cornstarch
7 Tbsp - Water
Dash - Sesame oil
Dash - White ground pepper

1. Bias sliced carrots and celery. Cut broccoli and cauliflower into florets. Cut pepper into thick strips.
   
2. Parboil cauliflower florets in boiling water for 2 minutes. Add sliced carrots and bring to boil. Parboil another minute. Add broccoli florets. Drain vegetables after 1 minute.
   
3. Heat wok. Add 4 Tbsp oil and swirl around. When hot, add garlic and ginger. Stir fry for 1/2 minute. Add celery and pepper. Stir-fry over high heat for another 2 minutes.
   
4. Return the parboiled vegetables to the wok. Stir-fry until the vegetables are heated through. Drizzle cooking wine along the sides of the wok. Stir for 1/2 minute. Add sauce and bring to boil. Stir until the vegetables are evenly coated with the sauce. Serve hot.
   

Tips:

When stir-frying vegetables, corn oil is preferable to canola oil because it gives a little more glossy effect to the food. Peanut oil or chicken fat gives the best glossy effect. Choose according to individual preference.