Vegetable Stir-Fry

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1 tablespoon peanut oil

1 tablespoon peeled and grated fresh ginger

1 carrot, sliced

3 shiitake mushrooms, sliced

1 green bell pepper, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 handful snow peas, trimmed

All-Purpose Stir-Fry Sauce, recipe follows

All-Purpose Stir-Fry Sauce:

1 cup vegetable stock

1 tablespoon oyster sauce

1 tablespoon Shaohsing rice wine

1 tablespoon light soy sauce