Long cooking vegetables: peel as needed and cut into 1/2" pieces or 1/4" thick slices.
Slow cooking vegetables: clean and slice into 1/4" thick slices
Leafy greens: clean, remove stems and chop into 1" pieces, slice leaves into 1/4" wide ribbons
Add 1 tsp vegetable oil to skillet or wok over high heat. When smoking add vegetables and allow to sit undisturbed for 2-3 minutes, until browned on one side. Add 1/2 cup stock and cover wok, allow to steam for 3-4 minutes until just tender. Remove cover and allow liquid to evaporate. Remove vegetables from pan.
While vegetables are steaming mix sauce ingredients together.
Add 1 tsp vegetable oil to now empty skillet/wok and add quick cooking vegetables. Saute, stirring occasionally until brown spots begin to form. Clear area in middle of pan, add 1 tsp vegetable oil and minced garlic and grated ginger. Saute in center of pan for about 30 seconds and then mix into vegetables.
Add sauce to vegetables in pan, add longer cooking vegetables and "special considerations". Bring to boil and allow sauce to thicken and everything to heat up, 2-3 minutes. Add quick cooking vegetables/leafy greens and toss all together, 1 minute.
Serve over rice or Chinese egg noodles garnish as desired with scallions, cilantro, chopped nuts.