Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl.
Keep cut vegetables separate. Heat a wok/pan over high heat until a bead of water dropped onto the cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around the side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in the same manner, adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying cabbage add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to a bowl with celery.
Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
Return all vegetables to wok and toss. Make a well in the center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine vegetables. Serve immediately.
Per person (146g)
Calories 70 kcal
Protein 3 g
Fat 2 g
Carbohydrates 11 g
Vitamin A 387 mcg
Vitamin C 43 mcg