Having delicious food is about following basic flavor rules: salt, sour, bitter, sweet and umami (the overall taste of deliciousness). When the ingredients piled on the counter to ready a stirfry it was clear that one of those four directions had to be followed. With some bitter flavors in eggplant and zucchini skin as well as strong flavors in cabbage, salt, bitter and sour did not seem like the right direction. A little bit of oyster and low sodium soy sauce with aromats of garlic and ginger supplied the pungency and the rest was a two minute toss and serve. I used a bit of red pepper flakes to add a touch of heat and round out the flavors. The Vegetable Alchemist.