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1
Heat the skillet or wok over a medium-high heat.
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2
Pour in 2 teaspoons of cooking oil, put in the red onions, and stir-fry for 1 minutes then reduce to medium heat and cook until they become slightly translucent and you can smell the fragrance.
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3
Season with 1/4 teaspoon of salt.
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4
Stir-fry for another 30 seconds.
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5
Transfer it to a bowl.
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6
Set it aside.
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7
Using the same skillet/wok (without washing), again heat it to medium-high heat.
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8
Pour in 2 teaspoons of cooking oil, put in diced broccoli.
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9
Stir-fry for 4 minutes (reduce heat if it is too hot).
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10
Season with some salt to desired taste.
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11
Transfer it to same bowl as onion.
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12
Set it aside.
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13
Do the same for carrots, then bell peppers.
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14
Again without washing the skillet/wok, move onto the mushrooms.
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15
For the button mushrooms, make sure the skillet/wok is hot.
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16
Pour in 1 to 1 1/2tablespoons of cooking oil and add the mushrooms (mushrooms are like sponge and they will absorb all the oil very quickly.
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17
You can add some more oil while cooking, if desired) and stir-fry for 1minute.
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18
Season with couple pinches of salt.
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19
Stir-fry for another 15 seconds.
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20
If mushrooms cooks too long, they will weep (get liquid y).
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21
Transfer to the same bowl above.
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22
Set aside.
