The secret to success with any stir-fry is to cook the ingredients quickly in hot oil over high heat, so always have everything you need cut, measured and next to the stovetop before you begin cooking. You can vary the vegetables here according to what you have on hand, such as trading out the yellow squash and sugar snap peas for cabbage. To do so, core 1 head of cabbage and cut it into large dice. You can also add a tangle of pea shoots or fresh herbs just before removing the pan from the heat.
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