1.Heat oil in a wok on medium. Stir-fry garlic for 30 seconds. Add water chestnuts and baby corn and stir-fry for 1 minute. Toss through ginger, pak choy and buk choy. Add stock and cook for 2 minutes
2.Dissolve cornflour in 2 tablespoons water and add to vegetables with soy sauce. toss through snow pea shoots and remove from heat. Serve immediately with steamed rice.
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