• 2 - 3 tablespoons avocado oil, or other neutral oil, plus more as needed
• 2 cups onion, diced
• 2 cups carrots, sliced 1/8" thickness
• 3 cups broccoli florets, 3/4" - 1" pieces
• 1 cup celery, thinly sliced
• 4 cups zucchini and/or yellow squash, diced
• 3 cups bell peppers, any colors, seeded and diced
• 1 8-ounce can sliced water chestnuts
• 3 green onions, white and green parts, sliced (green parts reserved for garnish)
• 1 - 2 tablespoons toasted sesame seeds, optional

Sauce:

• 1 cup vegetable stock/broth, unsalted or low-sodium, or homemade
• 1/3 cup soy sauce, low-sodium
• 1 tablespoon dark soy sauce
• 1/3 cup oyster sauce, see Notes
• 1 1/2 teaspoons toasted sesame oil, or to taste
• 1 tablespoon Shaoxing wine, or Mirin
• 2 teaspoons garlic, minced, pushed through a garlic press, or zested on a Microplane
• 1 teaspoon ginger root, grated on a zester/Microplane, or to taste
• 1/2 teaspoon ground white pepper
• 1 - 2 tablespoons brown sugar, light or dark, to taste
• 1 - 2 tablespoons cornstarch, see Instructions Step #1

To Serve:

• Hot, cooked white rice (long-grain, Jasmine, etc.), cooked according to package directions
• Hot, cooked noodles (udon, lo mein, ramen, spaghetti, etc.), cooked according to package directions
• Sliced green onion, green parts, sliced from above ingredients
• Toasted cashews or peanuts
• Chow mein noodles (crunchy)

Condiments:

• Sambal oelek (chili garlic paste)
• Sriracha sauce
• High-quality/authentic soy sauce, see Notes