A very basic Chinese stir-fry dish. Wash and shred cabbage. Place in colander (do this not too long before frying). Slice carrots and yellow bell peppers into thin strips. Chop 2 cloves of garlic. Heat oil in wok on high heat and add in garlic. Fry garlic till aromatic. Add in carrots and bell peppers, stir. Stir in cabbage. The water on the cabbage leaves will steam up to cook the cabbage, hence there is no need to add water. The heat itself will also draw out the fluid from the cabbage. Next, add in some oyster sauce to taste. Stir fry till cabbage is cooked before dishing up. Serve hot with warm rice.
Note: Replace oyster sauce with soya sauce for the vegan version.