Garlic-Lover's Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash

Ingredients

• 1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces
• 2 T peanut oil or canola oil
• 2 T finely minced garlic, or less
• 1 onion, sliced top to bottom in strips about 1/2 inch wide
• 1/4 tsp. salt
• 3 T Oyster Sauce

Directions

1. Trim the vegetables into matching pieces, keeping the size and shape as even as you can. For squash and larger eggplants, remove the seedy centers first, then slice the vegetables into short strips about 1/2 inch wide.
2. Set the oil, oyster sauce, salt, and measuring spoons within easy reach by the stove, because this moves quickly once the pan is hot.
3. Place a wok or frying pan on the stove and warm it for 1-2 minutes, until holding your hand above it feels too hot and you can nearly see the heat rising from the surface.
4. Pour in the oil and let it warm for about 30 seconds.
5. Add the minced garlic and sliced onion, then stir nonstop for 20 seconds.
6. Add the remaining vegetables in one go, sprinkle in the salt, and cook for 4-5 minutes. Stir every 20-30 seconds, just until the vegetables are beginning to turn tender.
7. Spoon in the oyster sauce and stir carefully until the vegetables are evenly coated.
8. Continue cooking for about 2 minutes, stirring now and then.
9. Serve hot.