Chop suey and Chicken lollipops

Yummie Tuesday dinner.
Chop suey and
Chicken lollipops!
Ingredients
1 tablespoon canola oil1 tablespoon minced garlic1/2 cup sliced onions1/4 cup chopped shrimp(optional)1/4 cup shredded chicken (optional)
salt or fish sauce to tastefreshly ground black pepper to taste6-8 cups chopped vegetables (e.g., broccoli, sweet bell peppers, cauliflower, carrots, sliced cabbage or Napa cabbage, bok choy, frenched green beans, spinach, celery, etc. — it’s always nice to have a mix so your dish ends up colorful)1 tablespoon oyster sauce1 tablespoon soy sauce1 teaspoon cornstarch1/4 cup chicken stock1 teaspoon sugar
Mix oyster sauce, soy sauce, cornstarch, chicken stock and sugar together in a small bowl. Set aside until needed.Heat oil in a large skillet or wok over medium-high heat. Add garlic and onions when hot but not smoking. Saute/stir-fry until onions are limp. Add shrimp and chicken. Season with salt or fish sauce and black pepper to taste. Cover and let cook over medium heat for 5 minutes. Add vegetables and stir-fry, adding first those that take longer to cook, such as carrots and green beans, cooking them for a few minutes, then adding those that take less time, such as cabbage and other leafy vegetables. When veggies are almost completely cooked, return to high heat. Give the oyster sauce mixture a final stir and pour into the pan. Quickly fold sauce into vegetables to coat and thicken. Remove from heat. I served mine w/ chicken lollipops marinated in salt ,pepper ,chili pepper and deep in a batter consist of eggs and flour.