Recipe for Garlic-Lover's Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash

1 1/2 lbs zucchini, yellow squash, and/or eggplant, cut into same size pieces (use any combination of these vegetables)

2 T peanut oil or canola oil (or possibly a little more if you don't have a non-stick pan)

2 T finely minced garlic (or less)

1 onion, sliced top to bottom in strips about 1/2 inch wide

1/4 tsp. salt

3 T Oyster Sauce (look for it by the Asian foods in any supermarket)

Instructions:

Cut vegetables into pieces that are the same size and same shape, cutting away the inner seeds from squash and larger eggplants before you cut them into short strips about 1/2 inch wide. Get oil, oyster sauce, salt, and measuring spoons out and have ready on the counter near the stove.