Sauce Ingredients:

1 TBS oyster (veggie stir fry sauce)

1 TBS shoyu

1 clove minced garlic

1 / 4 tsp chili paste (to taste)

1 TBS sugar

1 / 2 tsp tomato paste (or catsup)

1 / 4 tsp dry mustard

1 tsp white wine

1 tsp rice vinegar

1/4 cup water or veggie chicken broth

Directions:
Combine and mix all ingredients in a small bowl.

To thicken: 1 TBS cornstarch in a tablespoon or two of cold water. Mix.

Veggies:

1 1/2 cup cauliflower florets

1/2 bunch asparagus, trimmed

1 small or 1/2 large zuchinni, cut into bit sized pieces

Directions:
Heat wok. Add 2 TBS peanut or vegetable oil.

Add cauliflower, and cook several minutes. Add zuchinni and asparagus, and cook until crispy tender. Add sauce, heat to bubbling. Thicken with cornstarch water mixture.