Thai Mixed Vegetables in Oyster Sauce

6 leaves Chinese cabbage
2 large carrots
200 g green F
3 cloves garlic, chopped
125 g bean sprouts
2 tablespoons Lee Kum Kee Premium oyster sauce
1 tablespoon water
1 teaspoon brown sugar or teaspoon MSG
1/2 teaspoon MSG
salt to taste

Stir fry everything for 3 minutes, saving the oyster sauce and the bean sprouts for last (12 minutes only).