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Simplest is always best, and this recipe is as simple as it is very tasty and very healthy.
 

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To Do:
1. Boil up some white or brown rice separately so that it is cooked and still warm by the time the stir-fry is ready. The actual cooking of the stir-fry will take about 10 minutes.

2. In equal proportions, finely diced fresh ginger and cloves of garlic into very small pieces. A generous cupful will suffice for 2 – 3 people.
 

3. Cut carrots into fine slices (the actual shape does not matter as long as one dimension is thin enough to enable quick cooking). Chop up all other vegetables into inch or half-inch sized chunks. My basic recipe also includes celery, broccoli, green/red/yellow peppers, spring onions, baby spinach or choi leaves and mung bean sprouts. Tear the spinach/choi into smaller pieces if too large, and leave the mung bean sprouts as they are.
 

4. If you want any meat in this stir-fry, I suggest cut-up chicken breasts, skinned and de-boned, in 1 square inch pieces.
 

Cooking -- all the while stirring constantly during the following steps. Or if you are really good at it, gently flipping the wok up and down so that the ingredients are tossed a few inches in the air. Using your fingers, also sprinkle some salt over the cooking vegetables from time to time. This helps the vegetables to release some of their moisture and creates a nice stir-fry juice.

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Stir-fry the ingredients in the following order – the longer the cooking time, the sooner the vegetable needs to go into the stir-fry:
 

1. Add rapeseed (canola), safflower or sunflower oil and the diced ginger and garlic to a large enough wok to take eventually all of the stir-fry ingredients and place the wok over a high heat.  If also cooking chicken add the cut-up chicken as well. 

2. After the chicken is slightly cooked (1-2 minutes), add the carrots (need 5 minutes cooking time), then the celery and broccoli (need 3-4 minutes), the peppers (2-3 minutes), the spring onions (1-2 minutes) and then the bean sprouts (no more than 1 minute).
 

3. After Steps 1 and 2 are done (about 10 minutes in total), turn off the heat under the wok, and cover with a lid, while you put the previously cooked rice on the each diner’s plate or bowl. Spoon the completed stir-fry over the rice (or beside it if you prefer) and ladle over this mixture the stir-fry juice.  Add soya or other favourite sauce according to taste.