200g broccoli, cut in pieces
200g cauliflower, cut into pieces
200g sliced bok choy
100g baby corn cut into pieces
100g shredded carrot
3 tbsp vegetable oil
2 tbsp light soy sauce
2 tbsp rice wine
1/2 tbsp corn starch
1.5 tbsp sugar
1/4 tsp salt
1 tsp sesame oil
Mix soy sauce, rice wine, corn starch, sugar, salt and sesame oil in a small bowl.
Fill a large pot with water and bring to a boil. For each type of vegetable, put it in the boiling water for 1 minute and then scoop out and place to the side.
Add vegetable oil to a wok and place over high heat. Once oil starts to smoke, saute vegetables for less than one minute. Add the sauce that was prepared earlier, mix well and serve immediately over rice.