Chopsuey (Stir Fried Mixed Vegetables)

This is second in the snow peas series! lol!
As mentioned in an earlier post on Sesame Chicken found here, the peas were a "pasalubong" from one of my mom's colleagues in the Al Khor Hospital, who just came back from vacation in Baguio, Philippines. It was I believe more than a kilo of snow peas she had given my mom and I am determined not to waste it.
What better way to use the snow peas than a very healthy Chopsuey. In the Philippines, this dish is not a common lunch or dinner fare. With the cost of vegetables always on the rise, it is seldom that Chopsuey is served in an ordinary day. However, this you would normally see on the buffet spread on every occasion. Guess for the simple reason that though it had so many different varieties of vegetables, still it is very easy to prepare. Just toss in the veggies in batches depending on the length of time they get cooked and viola! You have a very healthy and delicious Chopsuey on your plate!
So yesterday, I went directly from work to the supermarket to get the other ingredients.
Ingredients:
1 cauliflower (about 250gms)
200 gms snow peas
1/4 cabbage (about 250gms), cut to 1.5in squares/triangles
1 large celery stalk, sliced diagonally
3 small zuccini, halved and sliced diagonally
100 gms dried shitake mushrooms
1 carrot, peeled and sliced diagonally
1 medium white onion, quartered
1 bell pepper, sliced diagonally about 1cm
spring onions, coarsely chopped
parsley, coarsely chopped
1 can boiled quail eggs
5 cloves garlic, coarsely chopped
2 tbs cooking oil
1 cup water
1 tsp corn flour
2 tbs light soy sauce
2 tbs fish sauce
1 tbs oyster sauce
salt and pepper to taste
(**Note: I have added about 100gms beef offal which came in with our beef meat, but I added this only because it's there :) )
Method:
In a big wok, heat the cooking oil over medium heat. Add the garlic and cook until browned.
Adjust the heat to high then add the cauliflower and carrots, stir fry for about 5 minutes then add the snow peas, zuccini, celery, mushrooms. Stir fry for another 2 minutes.
Toss in the quail eggs, bell pepper, onion, cabbage and stir fry for another 2 minutes. 
In a bowl, mix the water, fish sauce, oyster sauce, light soy sauce. Dissolve the corn flour in the mixture and pour into the wok. Let boil and toss in the spring onions and parsley. Cook until desired thickness of sauce is achieved.
Add salt and pepper to suit your taste.
Turn off heat and transfer into serving bowl. Serve with any of your favorite fried or grilled meat. Enjoy!