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

Makes about 4 servings

1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)
2 T peanut oil or canola oil (or possibly a little more if you don't have a non-stick pan)
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 (look for it by the Asian foods in any supermarket)

Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.

Put wok or frying pan on the stove and heat 1-2 minutes, until it's too hot to hold your hand over it. (You should be able to almost see the heat shimmering up from the wok.) Add the oil and heat about 30 seconds, then add minced garlic and sliced onion and cook 20 seconds, stirring constantly.

Add the rest of the vegetables all at once, add salt, and cook 4-5 minutes, stirring every 20-30 seconds, or until vegetables are barely starting to soften.

Add oyster sauce, stirring gently so all the vegetables are coated with sauce. Cook about 2 minutes more, stirring a few times. Serve hot.

Principles of Chinese Cooking
Preheat the wok (before you put the oil in).
Season the oil (with whole pieces of garlic and sometimes ginger root, which you often remove when you add the food to be cooked).
Symmetry of cut (all pieces must be cut the same size and shape).
Have all ingredients cut and sauces mixed before you cook.
Use very high heat and cook fast.