I use a wok and highest heat for this, so the veggies don't get all wilty. You may need to do this is small batches to allow rapid cooking and prevent unintentional steaming.
Possible vegetables to cook alone or in any combination:
Bean sprouts
Peas
Snow Peas
Broccoli, florettes
Zucchini, seeded and cut in spears
Leeks, tender white part, sliced
Cabbage - Bok Choy etc., chopped
Mushrooms - fresh, or reconstituted dry shiitakes
Celery, sliced
Onions, sliced or diced
Carrots (cut small or julienne to allow more rapid cooking)
Baby Corn fresh or canned
Bamboo shoots, canned
Water chestnuts, canned
Tofu, cubed
Bell Pepper, sliced or diced
Fresh ginger - about a half inch chunk, peeled and grated, OR use the stuff in a tube, OR frozen cubes. Not dried.
Soy sauce
Peanut oil for frying, just a splash for most veggies.
Marinate cubed firm tofu in grated fresh ginger and soy sauce while preparing the other vegetables. It has no flavor of its own as far as I can tell.
Add soy sauce and ginger to other ingredients to taste during cooking.
The main thing is not to overload the wok, or everything will be too limp and wet. So cook a couple of items at a time and remove from the wok and combine before serving.
Obviously, cooking the hard vegetables first is best. Onions, celery, broccoli, carrots and bell pepper, need more time than canned stuff, tofu, green onions, frozen peas, and squash.
Cook mushrooms separately. Add soy sauce as you go along.
-Marion