Spring Vegetable Stir-fry

Ingredients

• 2 tbsp (25 mL) vegetable oil
• 1 clove garlic, finely chopped
• 1 tsp (5 mL) chopped fresh gingerroot
• 1 lb (500 g) small young carrots, trimmed and cleaned (with or without their little tops)
• ½ cup (125 mL) vegetable stock or water
• 1 lb (500 g) asparagus, trimmed
• 1 cup (250 mL) fresh or frozen peas
• 1 tbsp (15 mL) oyster sauce
• 3 green onions, thinly sliced on the diagonal
• Salt and pepper, to taste
• 1 tsp (5 mL) chopped fresh cilantro