Chinese Mixed Vegetables

1 medium-sized carrot, 1 stick celery, 1 onion, 60g canned drained bamboo shoots, 90g canned young corn cobs, drained, 6 dried soaked Chinese mushrooms, 12 canned drained champignons, 6 canned drained water chestnuts, 1 medium Chinese cabbage (bok choy) 2 slices shredded fresh (root) ginger, cooking oil, 2 tablespoons water or chicken stock, 2 teaspoons Chinese oyster sauce 1 teaspoon dry sherry, 1 teaspoon sugar, 1 teaspoon cornflour, 1/4 teaspoon salt.

Peel and thinly slice the carrot by cutting diagonally, string celery and slice, peel the onion and cut into wedges from top to bottom. Slice bamboo shoots thinly and cut corn into halves, drain mushrooms and remove the stems, cut the champignons and water chestnuts into halves, wash cabbage and chop roughly. Heat about 2 and a half tablespoons of cooking oil in the wok and stir-fry raw vegetables first for about 2 minutes, then add the canned vegetables and ginger and stir-fry until just a little tender. Add the source ingredients, premixed, and bring to the boil. Simmer a little while and serve hot.